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  Chili seasoning mix 1 1⁄4 Ounce (1 Envelope)
  Canned tomato sauce 16 Ounce (2 Cans, 8 Ounce Each)
  Water 1⁄2 Cup (8 tbs)
  Mexican style whole kernel corn 12 Ounce (1 Can)
  Cubed cooked ham 2 Cup (32 tbs)
  Eggs 8
  Milk 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 4 Ounce (1 Package)
  Butter/Margarine 3 Tablespoon

1. Blend chili-seasoning mix, tomato sauce, water, corn and liquid and ham in a medium-size saucepan; bring to boiling, then simmer, stirring the mixture several times, for 15 minutes.
2. While the sauce simmers, beat eggs with milk until foamy in a medium-size bowl; stir in cheese.
3. Melt butter or margarine over low heat in a medium-size skillet, tipping pan to coat sides; pour in egg mixture.
4. Cook very slowly, stirring gently from bottom and sides of pan, just until the eggs start to set and are creamy-soft; remove from the heat.
5. Spoon chili-ham mixture into a shallow serving dish; mound eggs on top. Garnish with green-pepper rings, if you wish.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1724 Calories from Fat 1043

% Daily Value*

Total Fat 117 g180.3%

Saturated Fat 62 g310.2%

Trans Fat 0 g

Cholesterol 1921.4 mg640.5%

Sodium 6481.6 mg270.1%

Total Carbohydrates 72 g23.9%

Dietary Fiber 9 g35.9%

Sugars 32.7 g

Protein 87 g173.6%

Vitamin A 135.4% Vitamin C 60.2%

Calcium 121.9% Iron 66.6%

*Based on a 2000 Calorie diet


Ham And Eggs Ranchero Recipe