Crockpothuevosrancherosmexicanranchstyleeggslowcarb Recipes

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CROCK POT HUEVOS RANCHEROS (MEXICAN RANCH-STYLE EGGS) (LOW CARB)



Crock Pot Huevos Rancheros (Mexican Ranch-Style Eggs) (Low Carb) image

Low carb breakfast as easy as it is delicious. For a simple dinner just layer some shredded lettuce and re-fried beans onto the tortilla before the eggs.

Provided by littleturtle

Categories     One Dish Meal

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon butter
10 eggs, beaten
1 cup light cream
8 ounces Mexican blend cheese, shredded
1/2 teaspoon pepper
1/4 teaspoon chili powder
1 garlic clove, crushed
1 (4 ounce) can chopped green chilies, drained
1 (10 ounce) can red enchilada sauce
4 ounces sharp cheddar cheese, shredded
8 tortillas

Steps:

  • Grease crock pot with the butter (leaving any excess in the pot), and set aside.
  • In a large bowl, combine the eggs, cream, Mexican cheese, pepper, and chili powder.
  • Add the garlic and chilies, and stir.
  • Pour mixture into the crock pot, cover, and cook on LOW for 3 hours and 45 minutes (longer may cause the edges to burn).
  • Remove lid and top with enchilada sauce and cheddar cheese.
  • Replace lid and cook until sauce is warm and cheese is melted (15 minutes).
  • Top tortillas with eggs and serve.

25 EASY MEXICAN CROCKPOT RECIPE COLLECTION



25 Easy Mexican Crockpot Recipe Collection image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 24

Easy Crockpot Taco Soup Recipe
Crock Pot Mexican Casserole
Slow Cooker Enchilada Stack
Cheesy Chicken Enchilada Soup
Slow-Cooker Chicken Pozole
Slow Cooker Chicken Fajita Soup
Crock Pot Chicken Fajitas
Chili's Queso (Slow Cooker Version)
Crockpot Mexican Lasagna Stack Up
Crockpot Tamale Pie
Crock Pot Tortilla Soup
Slow Cooker Creamy Fiesta Chicken
Chile Verde Stew in the Slow Cooker
Slow Cooker Beef Burritos
Slow Cooker Mexican Rice (Spanish Rice)
Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork)
Slow Cooker Mexican Street Corn
Slow Cooker Refried Beans
Crockpot Mexican Meatballs in Chipotle Sauce
Chile Relleno Dip
Slow Cooker Caldo de Pollo
Slow Cooker Mexican Picadillo Recipe
Slow Cooker Salsa
Mexican Hot Chocolate

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Mexican meal in 30 minutes or less!

Nutrition Facts :

HUEVOS RANCHEROS



Huevos Rancheros image

Eggs "rancher's style" is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning's work. But it also makes for a satisfying and comforting weeknight dinner. The simple yet flavorful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.

Provided by Kay Chun

Categories     breakfast, brunch, dinner, weeknight, beans, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 pounds ripe tomatoes, diced
3/4 cup finely chopped white onion (from ½ medium onion)
2 tablespoons lemon juice
1 small jalapeño, stemmed and minced
2 teaspoons kosher salt, such as Diamond Crystal, plus more for seasoning
1/2 teaspoon grated garlic
1/4 cup neutral oil, such as safflower or canola
2 (15-ounce) cans black beans
3/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
8 large eggs
2 tablespoons chopped cilantro leaves, plus more for serving
8 (6-inch) warmed corn tortillas
Sliced avocado and crumbled queso fresco, for serving

Steps:

  • In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
  • Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
  • In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
  • In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
  • Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.

SLOW COOKER CREAMY RANCH PORK CHOPS AND POTATOES



Slow Cooker Creamy Ranch Pork Chops and Potatoes image

These pork chops literally fell apart when you cut into them and the extra sauce made a perfect gravy.

Provided by Camille Beckstrand

Categories     Main Course

Time 6h10m

Number Of Ingredients 6

6 potatoes (diced into 1-inch cubes)
6 pork chops
2 cans cream of chicken soup ((2 10.5 ounce cans))
1 ranch dressing mix ((1 ounce packet))
1 cup milk
2 teaspoons parsley

Steps:

  • Spray your slow cooker with non-stick cooking spray and put potatoes on the bottom.
  • Place the pork chops on top of the potatoes.
  • Mix together the soup, ranch dressing mix and milk. Pour on top of the pork chops and cook on LOW for 6 hours.
  • Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops.
  • Sprinkle with dried parsley.

Nutrition Facts : Calories 488 kcal, Carbohydrate 47 g, Protein 37 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 102 mg, Sodium 821 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

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