Well, wasn’t today just SO MUCH FUN?? Do you detect a hint of sarcasm? Good.
I wasn’t going to blog this one but it turned out so good that I couldn’t help it. Kinda like chili and kinda like huevos rancheros.
I basically took this from a huevos rancheros recipe but have obviously done something different to it. I didn’t take pictures this time so I’ll write it out, proper-like.
- 2 flour tortillas
- Olive oil
- Half shallot
- 1 large clove garlic
- 2 slices bacon
- 500g (give or take) ground beef
- tsp each cumin and coriander
- 1/4 tsp cayenne
- Salt & pepper
- 1/2 cup canned tomatoes
- 1/3 c. Black beans
- 1/3 c. Kidney beans
- 1/4 c. Corn kernels
- 1/2 yellow pepper
- Grated cheese
- 4 Poached eggs
Dice bacon and crisp. Remove from pan. Add shallot, garlic and a sploosh (that’s the amount you get before the first glug, you know?) of olive oil and sauté before adding the beef. Once the meat is browned, add seasonings and stir. Toss in your veg, beans and bacon, and simmer for 15-20 minutes.
For this next step, I used an 8″ round pie plate with 2 tortillas because we don’t have individual dishes, but you could use large ramekins if you had them. I didn’t bother to butter the dish but I suppose you could – line your dish with the tortillas. Heap your tortilla with meaty stuff, cover with cheese and bake in 400 degree oven for 15 minutes, or until your cheese is melty and your tortillas have crispy edges.
Top with poached eggs, avocado, sour cream and salsa. Fresh cilantro is encouraged, I think, but I’m a no cilantro girl, so you’re on your own for that.
All in all, easy and yummy weeknight dinner!