Ingredients for Breakfast Enchilada Ranchero
- 2 tablespoons butter
- Eggs
- 1 pound ground beef
- Ground Cumin
- 1 tablespoon chili powder
- Salt & Freshly Ground Black Pepper
- Beef Broth
- Chunky Salsa
- 1 1/2 cups shredded cheddar cheese (or your favorite Mexican blend)
- Flour Tortillas
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How to Make Breakfast Enchilada Ranchero
- Heat 2 tablespoons of butter over medium-low heat in a large skillet. Add the lightly beaten eggs and cook, stirring occasionally, until set. Remove from skillet and set aside.
- In the same skillet, brown 1 pound of ground beef over medium-high heat. Drain off any excess grease.
- Add 1 teaspoon cumin, 1 tablespoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the ground beef. Stir to combine.
- Pour in 1/4 cup beef broth and cook, stirring occasionally, until the liquid evaporates.
- Preheat oven to 350°F (175°C). Pour 3/4 cup of salsa into the bottom of a 13x9 inch baking dish.
- Place approximately 1/8 cup of the ground beef and 1/8 cup of the scrambled eggs in the center of each tortilla.
- Roll up the tortillas tightly and place them seam-down in the prepared baking dish.
- Pour the remaining 3/4 cup of salsa over the enchiladas. Sprinkle generously with 1 1/2 cups of shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
16g
Fat
84g
Carbs
13g
