Yankee Rancheros
After my in-laws began affectionately referring to me as a yankee, I decided I needed to
learn to make a few Mexican dishes. These rancheros are super easy and make my
Tex-Mex-loving family happy—even if they do come from a Northerner.
—DARLA ANDREWS SCHERTZ, TXSTART TO FINISH: 25 MIN.
MAKES: 4 SERVINGS5 cups frozen shredded hash brown
potatoes(about 15 ounces)
1 cup refried beans
¹₄ cup salsa
2 naan flatbreads, halved
4 large eggs
¹₂cup shredded cheddar cheese or
Mexican cheese blend
Additional salsa, optional
1.Cook potatoes according to package
directionsfor stovetop.
2.Meanwhile, in a microwave-safebowl,
mixbeans and salsa. Microwave, covered,
on high until heated through, 1-
minutes, stirring once. In a large nonstick
skillet, heat naan over medium-high heat
until lightly browned, 2-3 minutes per
side; remove from pan. Keep warm.
3.Coat same skillet with cooking spray;
place over medium-high heat. Break eggs,
one at a time, into pan; reduce heat to low.
Cook until whites are set and yolks begin
to thicken, turning once if desired.4.To serve, spread bean mixture over
naan. Top with potatoes, eggs and cheese.
If desired, serve with additional salsa.
Test Kitchen TipsBring the forks and
knives to this sandwich. It’s a
meal!Chopped fresh cilantro, if you’re a
fan, makes for a perfect garnish.
PER SERVING 1 serving: 430 cal., 23g fat
(6g sat. fat), 202mg chol., 703mg
sodium, 40g carb. (4g sugars, 4g fiber),
16g pro.