Huevos Rancheros Tostada Food

HUEVOS RANCHEROS TOSTADA

Steps:

• Preheat oven to 450*F.
• Lightly coat both sides of the tortillas with cooking spray, and place on baking sheet. Bake at 450*F. for 5 minutes on each side, or until tortillas are crisp.
• Meanwhile, combine the picante sauce, ketchup, and pinto beans in a large nonstick skillet. Bring to a simmer over medium high heat, stirring frequently.
• Make small wells in the bean mixture with a wooden spoon 2" apart.
• Break a an egg into each well, and sprinkle evenly with salt.
• Cover and cook 5 minutes or until egg is desired doneness.
• Place one tortilla on each of 4 plates, and top each serving with 1/2 cup bean mixture and 1 egg.
• Sprinkle each serving with 1 tbls. cheddar cheese, if using, 1 tbls. chopped cilantro and a dash of hot sauce, if desired. Enjoy!

HUEVOS RANCHEROS CASSEROLE

Steps:

• Spray 8 inch square baking dish with non-stick cooking spray.
• Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
• Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
• Arrange tortilla strips over cheese.
• In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
• Sprinkle with remaining cheese; press lightly into egg mixture.
• Cover with foil and refrigerate 8 hours or overnight.
• Heat oven to 350. Bake covered casserole 30 minutes.
• Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
• Let stand 5 minutes before serving. Serve with salsa.