Reviewed: Nov. 13, 2007

This recipe is fabulous! I added fried onions as well as a little hot sauce. Awesome!

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Reviewed: Nov. 9, 2007

I followed the recipe exactly as suggested and it was oily and it needed a little bit more, maybe some spice or something like that. To me this was too bland.

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Amber

Cooking Level: Beginning

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 30, 2007

I made this for breakfast one morning, seemed to be alright. although I'm not a great cook by any means, I was able to make it, I think it took a little longer to prep than I had anticipated. still a pretty good meal

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Chili Dogma

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Reviewed: Oct. 28, 2007

Who cares if it is called authentic or not. It was delicious. I warmed tortillas instead of frying. Also layered 2 tortillas with beans because we are big tortilla fans. Put it all together and nuked it for 30 seconds to warm and melt cheese.

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Ralph Fimbres, Jr.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Ukiah, California, USA

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Reviewed: Oct. 26, 2007

Way too greasy.

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honjohn

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Reviewed: Oct. 25, 2007

I am mexican and these are not at authentic at all, however they are nice. But salsa is never optional, is the main ingredient.

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AliciaR

Cooking Level: Expert

Home Town: Ciudad De México, Distrito Federal, Mexico

Living In: Cuernavaca, Morelos, Mexico

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Reviewed: Oct. 25, 2007

I don't know how "authentic" these are, but they were a hit with my family. I had all the ingredients and they were pretty simple to make. I didn't have refried beans w/green chiles, so I just added them into the beans before warming them. For my 6-yr old, I made him seperate beans w/out the chiles. My tortillas were VERY chewy...I don't know if I fried them too long, or not long enough, or if they were old. I also added SW seasoning and green onions on the top. I broiled them after they were assembled to melt the cheese, which I put on the top. (it doesn't say what to do with the cheese). Next time, I think I'll try them with flour tortillas, per my son's request, and maybe just use spray oil and/or butter like other reviewers have suggested. Jalapenos would be good too! These were pretty good. I will make them again...something different for dinner! :)) Thank you!

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SoccerMom

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 25, 2007

I added a corn tortilla on top. Everything else was just right.

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Lilacorn

Cooking Level: Expert

Living In: Oakdale, Louisiana, USA

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Reviewed: Oct. 25, 2007

I have eaten Huevos Rancheros in several parts of Mexico, Arizona, Texas and even in the Midwest. I don't know what "Authentic" means because cooks do things differently. I am going to try this because it sounds good.

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acorn2

Cooking Level: Intermediate

Living In: Union Pier, Michigan, USA

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Reviewed: Oct. 25, 2007

. This is nothing like the ones you get in Colorado.

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sharper

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Reviewed: Oct. 25, 2007

you get 3 stars for originality,but this is definitely NOT authentic.

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nela1234

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 25, 2007

Like other people have said, Authentic? not even close. dont mean to be mean, but the only authentic thing about that recipe was the tortillas and eggs.it sure looks good, but it has too much going on.

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hilder

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Oct. 25, 2007

Authentic?????

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Vane

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Reviewed: Oct. 25, 2007

I see nothing authenic about this recipe. Scratch the beans, scratch the bacon - only use corn tortillas, eggs and fresh homemade salsa rojo(made from dried NM red chilis, water, salt and garlic). Maybe a little queso blanco on top...

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Yvonne

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Oct. 25, 2007

IMHO this is a very quick and satisfying meal. I could not eat this every week due to the caloric content. But as we all know, moderation is key. This is a nice comfort food recipe. Give it a try.

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kcnjc

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Reviewed: Oct. 25, 2007

Good, but not great. To make it much more authentic, fry the bacon and then use the bacon grease for the beans. Personally I prefer to cook/boil dry pinto beans then mash them up while frying them in bacon grease, just like they do in Mexico. If you don't want to prepare your own beans, then use canned pinto beans instead. Anytime I make beans for friends, they all rave about the taste. Try it and see if it doesn't improve the flavor. I also prefer a green salsa verde (tomatillo sauce) and jalisco queso instead of the red salsa and cheddar cheese.

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Servo

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Staunton, Illinois, USA

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Reviewed: Oct. 25, 2007

I make this at home often. It's very good. Different flavor salsas are fun to experiment with too. (and I also use fat free re-fried beans... they taste great)

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Spryte

Cooking Level: Expert

Home Town: Wakefield, Massachusetts, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 19, 2007

As others have said, these are not authentic by any means, but who cares, since my husband loved them! He even made more the next morning with the leftover ingredients and surprised me with breakfast in bed! I added diced tomato, lime juice and cilantro to the refried beans and heated it on the stove. Also, you can just use cooking spray to "fry" the tortillas, and it's just as good, but less fattening. Very delicious. EDIT: These have become a regular at our house, and my husband goes out of his way to make them!

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