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Slow-Cooker Layered Huevos Rancheros
Slow-Cooker Layered Huevos Rancheros
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Prep Time:
35 minutes
Total Time:
2 hours 35 minutes
Exciting, bold flavors of classic Mexican cuisine, effortlessly made in a slow cooker for a convenient meal.
Ingredients:
  • 16 eggs
  • 1 cup half-and-half or milk
  • 1/2 teaspoon salt
  • 3 tablespoons butter or margarine
  • 1 can (10 3/4 oz) condensed Fiesta nacho cheese soup
  • 2 tablespoons chopped fresh chives
  • 2/3 cup thick & chunky salsa
  • 4 soft corn tortillas (6 inch), cut into 3/4-inch strips
  • 1 cup pinto beans (from 15-oz can), drained, rinsed
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • 1/2 cup sour cream
  • 4 medium green onions, sliced (1/4 cup)
Instructions:
  • - In a large bowl, vigorously whisk together eggs, half-and-half, salt, and pepper until well combined. - Melt butter in a 12-inch nonstick skillet over medium heat. - Pour in the egg mixture and cook for about 7 minutes, gently scraping the cooked eggs from the bottom of the skillet occasionally, until the mixture is set but still slightly creamy. - Stir in the soup and chives.
  • Coat a 3- to 4-quart slow cooker with cooking spray. Spread 1/3 cup of salsa on the bottom. Layer half of the tortilla strips within 1/2 inch of the edge. Add 1/2 cup of beans, 3 cups of the egg mixture, and 1/2 cup of cheese. Repeat layering with remaining salsa, tortilla strips, beans, and egg mixture.
  • Cover and cook on High heat setting for 2 hours. Sprinkle with the remaining 1/2 cup of cheese, cover, and let stand until cheese is melted. Serve with sour cream and onions.

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