Huevos Rancheros

**UcanRock2** · 05-08-2005, 04:19 PM

A Mexican delight, with a twist.

1 15 oz can of Diced Tomatoes w/ Garlic
1 Can Campbells Southwest Style Pepper Jack Cheese Soup
1/4 c Chopped Onion
4-6 6" White Corn Tortillas
1/2 Bag of Shreds O'brien Hash Browns
2 C Shredded Monterey Jack Cheese, or Shredded Pepper Jack
Olive Oil
Eggs

On medium heat in a 10" skillet, add a dash of olive oil, add tomatoes, onions and saute for 15 minutes. Add soup, and simmer for 30 minutes or so. In a seperate small skillet, cook hash browns to package directions. Set aside. Use same skillet to cook your tortillas, heat 1/4" oil to medium-high. Cook 1 tortilla at a time, cook 10 seconds on each side, remove & keep warm.
Drain all but a tad of the olive into a heat safe container, and then transfer back to bottle when cooled.
In preheated skillet w/ the olive oil, cook eggs thouroghly.
Place warmed, cooked tortilla on a plate, cover with bed of hash browns, top with 1-2 eggs, and top with tomato/cheese mixture. Cover with cheese, and nuke long enough to melt cheese, or place plate in a toaster oven to melt cheese.

Enjoy!

Serves 6

From the kitchen of Chef UcanRock2

**Skiz** · 05-08-2005, 04:20 PM

They serve this at Taco Cabana too.

**Gripper** · 05-08-2005, 04:21 PM

Sounds yummy pity we cant get half that stuf in the uk

**Tikibonbon** · 05-08-2005, 04:36 PM

Here's a good one:

INGREDIENTS:

* 2 tablespoons olive oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1 stalk celery, sliced
* 1 carrot, cubed
* 1 slice bacon, sliced into small strips
* 2 pounds beef heart, rinsed and cubed
* 2 teaspoons beef bouillon granules
* 1 teaspoon ground cumin
* 1/2 cup red wine
* 3 cups water, or as needed
* 1/4 cup prepared mole sauce
* 1 parsnip, cubed (optional)
* 2 large potatoes, peeled and cut into large chunks
* 1 cup canned lima beans

DIRECTIONS:

1. Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.
2. Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.
3. Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.

**UcanRock2** · 05-08-2005, 04:38 PM

Originally Posted by Tikibonbon

Here's a good one:

INGREDIENTS:

* 2 tablespoons olive oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1 stalk celery, sliced
* 1 carrot, cubed
* 1 slice bacon, sliced into small strips
* 2 pounds beef heart, rinsed and cubed
* 2 teaspoons beef bouillon granules
* 1 teaspoon ground cumin
* 1/2 cup red wine
* 3 cups water, or as needed
* 1/4 cup prepared mole sauce
* 1 parsnip, cubed (optional)
* 2 large potatoes, peeled and cut into large chunks
* 1 cup canned lima beans

DIRECTIONS:

1. Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.
2. Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.
3. Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.

Not much on Heart tho...but sounds goooood.