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Beefy Huevos Rancheros

This recipe is quick and easy, and helps use the eggs from our chickens. It works for breakfast, lunch or dinner, especially served with flour tortillas and fruit or salad. Guests can top them however they like. —Sandra Leonard, Peculiar, Missouri
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    6 servings


  • 1 pound lean ground beef (90% lean)
  • 1 small onion, finely chopped
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 1 cup frozen corn
  • 1 can (4 ounces) chopped green chiles
  • 1/2 teaspoon salt
  • 6 large eggs
  • 1/4 teaspoon pepper
  • 6 tablespoons shredded cheddar cheese
  • 6 flour tortillas (8 inches), warmed
  • Optional toppings: Reduced-fat sour cream, guacamole, salsa and chopped green onions


  • In a large cast-iron or other heavy skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking up beef into crumbles, 6-8 minutes. Drain and return to pan.
  • Drain tomatoes, reserving 1/2 cup liquid. Stir tomatoes, reserved liquid, corn, chiles and salt into beef mixture; bring to a simmer. With the back of a spoon, make six wells in beef mixture; add an egg to each well. Sprinkle with pepper. Cook, covered, until egg whites are completely set, 5-7 minutes.
  • Sprinkle with cheese. Serve with tortillas and toppings as desired.
Nutrition Facts
1 serving (calculated without toppings): 434 calories, 17g fat (6g saturated fat), 241mg cholesterol, 879mg sodium, 41g carbohydrate (6g sugars, 5g fiber), 29g protein.

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Average Rating:
  • Sonia
    Jul 28, 2020

    I will make this recipe tonight, but I will take the comment of AllisonO into consideration. I think as far as flavor, each family has its own preferred level of spiciness. As far as liquid, I would suggest using less of the tomatoes liquid and/or reducing it quite a bit before nesting the eggs. I'm an experient cook, so I can rate the recipe just looking at the ingredients. I feel confident we're having a great and easy dinner tonight.

  • AllisonO
    Feb 19, 2019

    This dish was filling, hearty, and easy to make. Unfortunately, I felt that the recipe, as originally written, lacked flavor, even with the salt and pepper called for. This is what I based my starred-review on. When I added sour cream and hot sauce (we used original Tobasco sauce), it definitely pumped up the flavor and I would've given it 4 stars instead of 3. If I make it again, I will increase the amount of corn I use for more texture and sweetness, increase the cooking time after I drop in the eggs to ensure the yolks are set rather than runny, and I will likely use a different seasoning blend to amp up the flavor. My husband thought using crispy corn taco shells might also be a good idea to add more texture. Pros: Easy ingredients and likely some you already have on-hand in your pantry Comes together in less than 30 minutes A one-pan meal = minimal dirty dishes and easy clean-up Cons: Really need to watch the "soupy-ness" of your tomatoes or the dish comes out with too much liquid, even if you've drained the tomatoes Needed more flavor/seasoning