Breakfast Enchilada Ranchero Recipe

Name: Breakfast Enchilada Ranchero
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon butter; 6 eggs; 1 lb ground beef; 1 teaspoon ground cumin; 1 teaspoon chili powder; salt & freshly ground black pepper; 1/4 cup beef broth; 16 ounces chunky salsa; 8 ounces cheese, about 2 cups (shredded Mexican cheese blend); 10 flour tortillas

Servings: persons

1 tablespoon butter
6 eggs
1 lb ground beef
1 teaspoon ground cumin
1 teaspoon chili powder
salt & freshly ground black pepper
1/4 cup beef broth
16 ounces chunky salsa
8 ounces cheese, about 2 cups (shredded Mexican cheese blend)
10 flour tortillas

1
Heat butter over low heat in a large skillet and add scrambled eggs; cook until set and set aside.
2
Brown ground beef in skillet, season with cumin, chili powder, salt and pepper; add broth and cook until liquid evaporates.
3
Pour half the salsa in a 13 x 9 inch baking dish.
4
Place about 1/8 cup ground beef and 1/8 cup scrambled egg in each tortilla; roll up and place in baking dish seam side down.
5
Top with remaining salsa, sprinkle with cheese, and bake at 350F until heated through and cheese is melted, about 20 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon butter, 6 eggs, 1 lb ground beef, 1 teaspoon ground cumin, and more.

Yes, Breakfast Enchilada Ranchero falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Enchilada Ranchero

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