Layered Huevos Rancheros

Crockpot recipe from Betty Crocker.

• Ready In: 2 hrs 35 mins
• Serves: 8

Ingredients

• 16  eggs
• 1  cup half-and-half or 1  cup milk
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 3  tablespoons butter or 3  tablespoons margarine
• 1 (10 3/4ounce) can  condensed  Fiesta nacho cheese soup
• 2  tablespoons  chopped fresh chives
• 2⁄3 cup  old el paso thick 'n chunky salsa
• 4  soft corn tortillas, cut into 3/4-inch strips (6 inch)
• 1  cup pinto beans, drained, rinsed (from 15-oz can)
• 1  cup  shredded sharp cheddar cheese (4 oz)
• 1⁄2 cup sour cream
• 4  medium green onions, sliced (1/4 cup)

Directions

1. In large bowl, beat eggs with whisk. Add half-and-half, salt and pepper; beat well. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Stir in soup and chives.
2. Spray 3- to 4-quart slow cooker with cooking spray. Spread 1/3 cup of the salsa in bottom of slow cooker. Carefully place half of the tortilla strips on salsa to within 1/2 inch of edge of slow cooker. Top with 1/2 cup of the beans, 3 cups of the egg mixture and 1/2 cup of the cheese. Layer with remaining salsa, tortilla strips, beans and egg mixture.
3. Cover; cook on High heat setting 2 hours. Sprinkle with remaining 1/2 cup cheese. Cover; let stand until cheese is melted. Serve with sour cream and onions.