Huevos Rancheros Name: Crystal Veillette Base: Fort Campbell, KY Recipe: 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.