Mexican Chorizo Huevos Rancheros

This recipe was in the same pork ad.  I may try this before the kids go back to Arizona...maybe breakfast for dinner.

12oz. Mexican chorizo
8 corn tortillas (5 or 6 inches in diameter)
Cooking spray
15oz. can refried beans, warmed
15oz. jar roasted tomato salsa
Optional garnish: cilatro, avocado, queso fresco

Preheat oven to 400 degrees.  Arrange tortillas on 2 baking sheets; do not overlap.  Lightly spray top of each tortilla with cooking spray and transfer baking sheets to oven.  Bake 10-12 minutes until crisp but not brown.

Heat cast iron skillet over medium high heat.  Stir in chorizo using wooden spoon to break it up.  Cook 8-10 minutes or until cooked through  Remove cooked chorizo with slotted spoon to et excess fat drip off.  Place chorizo in medium bowl and set aside.

Drain fat from skillet and add 2-3 tsp. oil.  Crack 3 eggs into skillet evenly spaced, and cook until egg white is solid., 3-4 minutes.  Remove fried eggs to parchment lined baking sheet and repeat for remaining eggs.

To assemble; smear equal amounts of refried beans on crisp tortillas, followed by equal amounts of salsa.  Sprinkle cooked chorizo on top of salsa, finish with one fried egg.  Serve immediately.