Beefy Huevos Rancheros
- Van Osch Farms
- Sep 10
- 2 min read
Good morning sunshine! This simple weekend breakfast or brunch is good for you – body and soul! It’s a snap to make with simple pantry ingredients and nutrient-packed eggs, Cheddar and lean Canadian beef. You can use up to 8 eggs, and if you prefer a smoky fiery version, add a teaspoon or so chopped canned chipotle peppers.
MAKES 6 Servings - PREP TIME 10 min - COOK TIME 55 min - TOTAL TIME 1 hr 5 min
Ingredients
1 lb (500 g) Van Osch Farms Extra Lean or Lean Ground Sirloin*
1 large onion, diced
1 large sweet pepper, diced
2 tbsp (30 mL) chili powder
1 tsp (5 mL) ground cumin
1 can (28 oz/796 mL) diced tomatoes
1 can (14 oz/398 mL) tomato sauce
1 can (19 oz/ 540 mL) kidney or black beans, drained and rinsed
1 ½ cups (375 mL) frozen corn kernels
6 eggs
1 cup (250 mL) shredded mild Cheddar cheese
DIRECTIONS
Cook beef, onion, sweet pepper, chili powder and cumin in large deep skillet or sauté pan over medium-high heat for 8 to 10 minutes or until meat is thoroughly cooked and any liquid has evaporated. Drain if necessary. Stir in tomatoes, tomato sauce, beans and corn.
Cook over medium-high heat until boiling. Reduce heat to medium; simmer, covered, for 20 minutes, stirring occasionally. Spread into a 9 x 13-inch (23 x 33 cm) baking dish.
Make 6 to 8 wells in meat mixture; gently break an egg into each; sprinkle cheese over top. Bake in 400°F (200°C) oven chili is bubbling and until egg whites are set, about 25 minutes.
For the original recipe, click here.
