Gringo Huevos Rancheros

0.5 tsp Garlic powder
2.0 tsp Paprika
1.0 tbsp chopped Fresh Chives
40.0 Grams Mushrooms, fresh
2.0 cup, chopped or sliced Red Ripe Tomatoes
20.0 Grams Tomato Paste
2.0 cup Beans, white
4.0 oz Jennie-O Lean Ground Turkey
0.12 cup cilantro (fresh)
0.5 tsp Chipotle Chili Powder
2.0 tsp Dried Oregano
0.5 tsp Cumin powder
2.0 oz Beef, 90% Lean Ground Beef from Sirloin
12.0 tbsp Egg Whites - Daily Chef 100% Liquid Egg Wh
4.0 tbsp Onion (raw), chopped
3.0 serving Golden Idaho Potatoes- 1 medium potato- Green Giant

Brown the meat with the onions and mushrooms, then add the dry seasonings. (I like to mix the turkey with some beef, flavor and texture reasons.) Hold the Cilantro and Chives for later after the meal is cooked. Chop and cook the potatoes in the microwave to soften them before going intot the skillet, this helps speed thing up. ("I hate waiting." Prinsess bride referrence.) Add the diced tomatoes, tomato paste, and potatoes to the skillet. Simmer the ingrdiants together to form the base, then add the beans, (Go ahead and use black beans if you prefer. Also for those who like it hot, toss in a diced Jalepeno.) Once the beans are in and the mixture is at a slow bubble/boil. Make depressions in the mixture, I like to use a soup ladel. Then pour the egg whites into the depressions. (The egg whites are a bit bland so I will add Herbs de Province (a mix of basil, savory, oregano, thyme, and sage to them, a touch of paprika or turmaric adds some color. for those not on a strick cholesterol diet use a whole egg or two, just know this ups the fat content.) Once the eggs are cooked remove from heat and sprinkle the top with the cilantro and chives. Serve with a warm Mission Carb Balance tortilla or your favorite whole grain tortilla. Serving Size: 1 quarter of the skillet.

Number of Servings: 6.0

Recipe submitted by SparkPeople user GMCAULAY.