SANDRA'S MOOSE BURGER HUEVOS RANCHEROS

A great way to start your day, or for lunch or dinner
this is a wonderful meal that your family is bound to love!

Servings: (2)
Prep: 10 Mins. |
Cook: 25 Mins.

Posted: by Sandra

INGREDIENTS

½ lb. lean moose burger
--(or venison, beef, or buffalo)
1 medium yellow onion, finely chopped
1 garlic clove, minced
½ teaspoon cumin
½ teaspoon chili powder
1 jalapeno pepper, seeded and de-ribbed
1 (15 oz. can) diced tomatoes, undrained
2 tablespoons tomato paste
1/4 cup fresh cilantro, chopped; plus reserve some for garnish
1 teaspoon kosher salt
1/4 teaspoon ground pepper
canola oil
4 (6”) corn tortillas
1 (16 oz. can) refried beans
4 eggs
½ cup mexican blend cheese, grated
¼ cup sour cream
1 tomato, deseeded, juice, and chopped

METHOD

In a large skillet nonstick over medium-high heat, cook the burger while breaking it into small pieces until browned. Add the onions and cook until translucent. Add the garlic, cumin, chili powder, and jalapeno and cook for 30 seconds longer. Add the tomatoes and its juice, tomato paste, cilantro, kosher salt, and freshly ground pepper, and bring to boil, and then reduce heat to let simmer.

Meanwhile, place the refried beans in a small saucepan over medium heat to warm, while occasionally stirring.

Heat a medium nonstick skillet to low heat, and add a bit of canola oil and gently fry four eggs, cooking very low and slow so they are tender when done, gently flip over to finish cooking to your desired doneness.

Using the same skillet, brush the tortillas with canola oil. Add two corn tortillas at a time to warm, about 1 minute per side. Repeat with remaining corn tortillas.

To serve, place two warm corn tortillas on one plate, and two on another. Top the tortillas with refried beans, two eggs each, and ladle sauce over top, and then sprinkle with cheese, dollops of sour cream, chopped tomatoes, and chopped cilantro. – Enjoy!

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