HUEVOS RANCHEROS PIZZA
Bring the traditional Mexican breakfast to the table in a delightful new way.
Provided by Old El Paso
Categories Bakes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425ºF.
- In large nonstick skillet, cook chorizo over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Remove chorizo with slotted spoon; drain on paper towels. Drain all but 1 tablespoon drippings from skillet. Place chorizo in medium bowl; add green chiles, salsa, chipotle chile and adobo sauce; stir until well mixed. Set aside.
- Spray 13x9-inch pan with nonstick cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Prick pizza crust thoroughly with fork. Brush reserved 1 tablespoon chorizo drippings evenly over crust. Bake 8 to 9 minutes or until edges are light golden brown.
- Spread chorizo mixture over partially baked crust. Sprinkle with cheese. Bake 8 to 10 minutes longer or until crust is deep golden brown.
- Meanwhile, wipe out skillet. In skillet, melt 1 to 2 tablespoons butter over medium-high heat until hot. Break eggs and slip into skillet. Immediately reduce heat to low. Cover; cook 7 to 10 minutes or until whites and yolks are firm, not runny (eggs will cook together in skillet).
- Cut pizza into 8 pieces. Separate eggs. Top each serving with 1 fried egg; sprinkle with cilantro. Serve with avocado slices.
MEXICAN PIZZA
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F. Arrange the racks in the oven so they evenly divide the oven into thirds. You'll use both racks, rotating and moving the pizzas around as they cook.
- In a large skillet, cook the pork with onion and garlic in olive oil over medium heat until the meat is browned, stirring to break up with a fork. Drain if necessary. If you are using chorizo, cook the onions until they are tender and then add the chorizo, cooking for a few minutes until the fat is rendered and the meat is well browned.
- Add the taco sauce, tomato sauce, chili powder, cayenne pepper, and pepper to the onion mixture. Stir well, and simmer on low heat for 5 minutes to blend flavors.
- Stir in drained green chiles.
- Spray 2 cookie sheets with nonstick cooking spray and then spread the pizza crust dough onto the sheets.
- Bake them for 5 to 8 minutes or until they are just set.
- Spread the sauce evenly over both of the pizza crusts and top evenly with the shredded cheese.
- Bake at 400 F for 20 to 25 minutes until cheese is melted, bubbly, and begins to brown. Halfway through the cooking time, swap the cookie sheets so they each have time on the upper and lower baking racks. This will help ensure an even bake on both pizzas. Make sure that the crusts are browned on the bottom and the pizzas have cooked evenly.
- Slice, serve, and enjoy.
Nutrition Facts : Calories 570 kcal, Carbohydrate 45 g, Cholesterol 88 mg, Fiber 2 g, Protein 29 g, SaturatedFat 14 g, Sodium 1161 mg, Sugar 6 g, Fat 30 g, ServingSize Serves 8-10, UnsaturatedFat 0 g
MEXICAN PIZZA I
Mexican Pizzas are delicious corn tortillas topped with beans, beef and all the delicious taco toppings you can imagine! They can be cut into wedges and served as an appetizer or left whole and served as a main dish.
Provided by suesue
Categories Appetizers and Snacks Beans and Peas
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the refried beans.
- In a large skillet, brown the ground beef. Stir in the seasoning packet.
- Preheat oven to 350 degrees F (175 degrees C).
- Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
- Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
- Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.
Nutrition Facts : Calories 770.2 calories, Carbohydrate 42.3 g, Cholesterol 149.7 mg, Fat 48.1 g, Fiber 10.4 g, Protein 42.1 g, SaturatedFat 22.7 g, Sodium 1542.4 mg, Sugar 3.5 g
RANCHERO BEEF PIZZA
You're only four ingredients away from your family's new favorite dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Place pizza crust on ungreased cookie sheet. Sprinkle with 1 cup of the cheese. Top with beef and onion. Sprinkle with remaining 2 cups cheese.
- Bake 15 to 20 minutes or until hot.
Nutrition Facts : Calories 605, Carbohydrate 69 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1270 mg
MEXICAN PIZZA WITH RANCHERO SAUCE
This recipe is originally from the Best of Bridge series. The Ranchero sauce will keep refrigerated for up to 1 week and is delicious used as a pasta sauce. If using fresh dough, cook the pizza 6 - 8 minutes before adding the toppings to prevent a soggy crust. Cook the topping until the cheese melts.
Provided by Abby Girl
Categories < 60 Mins
Time 1h
Yield 1 pizza
Number Of Ingredients 14
Steps:
- Ranchero Sauce: In a large skillet, heat oil over medium heat and add onion. Cook 2 minutes, stirring constantly.
- Add garlic and cook 2 minutes more or until onion is translucent. Add tomatoes, chilies, sugar, salt and pepper.
- Simmer until slightly thickened, about 15 minutes, stirring ocassionally. Stir in cilantro.
- Preheat oven to 500. Spread 1 cup Ranchero sauce evenly over pizza. Cover with cooked sausage and sprinkle cheese over top.
- Add onion, red pepper strips and jalapeno peppers (if using) over cheese.
- Bake 15 - 20 minutes.
Nutrition Facts : Calories 2060.3, Fat 143.1, SaturatedFat 58, Cholesterol 280.2, Sodium 3711.5, Carbohydrate 103.8, Fiber 17.6, Sugar 46.8, Protein 100.4
RANCHERO PIZZA SAUCE
Make and share this Ranchero Pizza Sauce recipe from Food.com.
Provided by Bill Chipman
Categories < 30 Mins
Time 30m
Yield 2 For 2 pizzas, 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix the first 6 ingredients.
- Salt and pepper to taste.
- Cook on medium high heat.
- Mix cornstarch and water together.
- Add mixture to the pot.
- Cook until thickened.
- Apply to 2 large pizzas.
Nutrition Facts : Calories 44.9, Fat 0.2, Sodium 533.8, Carbohydrate 9.9, Fiber 2.2, Sugar 6.5, Protein 2
RANCHERO SAUCE
Steps:
- On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
- In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
- In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
- Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.
MARY'S MEXICAN RANCHERO SALSA
This is my favorite salsa. I got the recipe from my mother who has been making it since she was a young girl living with her grandparents on their ranch in Mexico. You can adjust the hotness according to your preference. Serve it over scrambled eggs or on anything you like.
Provided by Mama Rivas aka Pablo's Hottie
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat a medium skillet over medium heat. Add oil to the hot skillet and place whole tomatoes and jalapenos in the pan. Cook, turning every 2 minutes, until all sides are scalded. Remove from the heat.
- Transfer tomatoes and jalapenos carefully to a blender and process until pureed.
- Cook and stir onion in the same skillet over medium heat until translucent, about 5 minutes. Add tomato-jalapeno puree and pour in water; bring to a simmer. Simmer until thickened, about 5 minutes. Season with salt and serve warm.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 4.8 g, Fat 7.1 g, Fiber 1.4 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 5.1 mg, Sugar 2.8 g
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- In 12-inch nonstick skillet, cook chorizo over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Remove chorizo with slotted spoon; drain on paper towels. Drain all but 1 tablespoon drippings from skillet. Place chorizo in medium bowl; add green chiles, salsa, chipotle chile and adobo sauce; stir until well mixed. Set aside.
- Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Prick pizza crust thoroughly with fork. Brush reserved 1 tablespoon chorizo drippings evenly over crust. Bake 8 to 9 minutes or until edges are light golden brown.
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