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Ham And Eggs Ranchero Recipe
|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)|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||4 Ounce (1 Package)|
Serving size: Complete recipe
Calories 2338 Calories from Fat 1250
% Daily Value*
Total Fat 140 g215.7%
Saturated Fat 69.7 g348.6%
Trans Fat 0 g
Cholesterol 1921.4 mg
Sodium 6486.7 mg270.3%
Total Carbohydrates 77 g25.6%
Dietary Fiber 11.5 g46.2%
Sugars 35.3 g
Protein 189 g378.4%
Vitamin A 135.4% Vitamin C 60.2%
Calcium 121.9% Iron 66.6%
*Based on a 2000 Calorie diet
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.