Huevos Rancheros Breakfast Nachos is a quick and easy recipe that will have the family fighting for leftovers!
Course
Appetizer or Main, Breakfast, Brunch
Cuisine
Tex-Mex
Prep Time15minutes
Cook Time23minutes
Total Time38minutes
Servings6people
Calories855kcal
AuthorDanielle Cushing
Ingredients
12ounceschorizo
112-ouncebag tortilla chips
1can black beansrinsed and drained
3/4cupshredded sharp cheddar cheese
3/4cupqueso frescocrumbled
1cupcherry tomatoeshalved
1jalapenosliced
6eggs
2scallionschopped
1avocadosliced
1/2cupDean’s DairyPure Light Sour Cream
Salt and black pepperto taste
Instructions
Preheat oven to 375 degrees F. Coat a large baking sheet with cooking spray or line with foil.
Brown and crumble the chorizo in a hot skillet over medium-high heat, about 3 minutes. Transfer to a paper towel-lined plate to drain excess oils.
Spread tortilla chips on the baking sheet in an even layer. Top with chorizo crumbles. Sprinkle with black beans, cheeses, tomatoes, and jalapenos. Crack and arrange eggs around the tray and bake 17-20 minutes until eggs are cooked to desired doneness.
Remove pan from oven and sprinkle with scallions. Top with avocado and dollops of sour cream. Sprinkle eggs with salt and black pepper. Serve hot.