Huevos Rancheros

 

1/2

pound bulk chorizo or pork sausage

Vegetable oil

6

corn tortillas (5 to 6 inches in diameter)

1 1/4

cups Old El Paso® salsa (any variety)

6

fried eggs

3/4

cup shredded Cheddar cheese (3 ounces)

• 1 Cook sausage in 8-inch skillet over medium heat, stirring occasionally, until no longer pink; drain and remove from skillet.
• 2 Heat 1/8 inch oil in same skillet over medium heat just until hot. Cook tortillas, one at time, in oil about 1 minute or until crisp; drain. Heat salsa until hot.
• 3 Spread each tortilla with 1 tablespoon of the salsa to soften.
• 4 Place egg on each tortilla. Top each with scant tablespoon salsa, 1/4 cup of the sausage, another tablespoon salsa and 2 tablespoons of the cheese.