Confession: Just the other day when Jessica at KitchenBelleicious shared a recipe for Baked Huevos Rancheros with Spicy Tomato Sauce, I knew that I’d be stealing her idea for today’s post. I have no problem admitting my thievery!
My recipe is a little different, I used leftover taco filling and corn tortilla chips, and it did not disappoint! Not that I thought it would be better, laziness and leftovers factored heavily into my decision 🙂 Next time, I’m using her exact recipe and making the spicy tomato sauce.
|Divide crushed corn tortilla chips among buttered ramekins.|
|Top with half of both the taco filling and cheese.|
|Carefully crack an egg atop each.|
|Cover with remaining taco filling and cheese before baking.|
Beefy Baked Huevos Rancheros
1 cup beef taco filling, warmed
16 corn tortilla chips, crushed
1/2 cup sharp cheese, shredded
4 teaspoons sour cream
Preheat oven to 375 degrees. Butter the bottom and sides of four 1-cup ramekins. Divide crushed tortilla chips among the ramekins. Top each with 2 tablespoons of taco filling and cover with cheese, leaving half of the cheese for another layer. Crack an egg into each ramekin, being careful not to break the yolk. Top with remaining taco filling and cheese. Transfer ramekins to a rimmed baking dish and bake for 15 minutes for “well done” eggs or 7-10 minutes for softer eggs. Serve topped with sour cream, hot sauce, green onion, and avocado(if desired).