Recipe: Huevos Rancheros Casserole

Recipe: Huevos Rancheros Casserole

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Kelli Foster
Mar 7, 2018
(Image credit: Joe Lingeman)

Huevos rancheros has been one of my favorite egg dishes since I first tasted it in Mexico, nearly 20 years ago. It's a hearty, satisfying breakfast, which means it can also hold its own for dinner.

In this version, huevos rancheros go the way of the casserole with a double layer of corn tortillas, a generous helping of beans and cheese, and the signature spicy-sweet tomato-chile sauce. Everything is stacked into a 9x13-inch baking dish and then topped with a few eggs and baked in a hot oven until the whites are set and everything is melty and delicious.

Spicy Huevos Rancheros Casserole: Watch the Video

(Image credit: Joe Lingeman)

Make Your Own Ranchero Sauce or Start with Store-Bought

Huevos rancheros in any form would not be complete without pools of spicy-sweet tomato-chile sauce. This recipe starts with instructions for a quick homemade ranchero sauce that comes together on the stovetop with a mix of aromatics, canned tomatoes, and a slew of spices. But if making your own sauce doesn't fit with your schedule, don't worry — your favorite store-bought substitute will work just fine.

(Image credit: Joe Lingeman)

Huevos Rancheros Casserole

Serves 6

  • For the ranchero sauce:
  • 1 tablespoon

    olive oil

  • 1/2 medium

    onion, diced

  • 1 medium

    jalapeño, seeded and diced

  • 1 clove

    garlic, minced

  • 1 teaspoon

    ground cumin

  • 1/2 teaspoon

    chili powder

  • 1/2 teaspoon

    dried oregano

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1 (28-ounce) can

    crushed tomatoes

  • For the casserole:
  • Cooking spray

  • 12 (6-inch)

    corn tortillas

  • 2 cups

    shredded Monterey Jack cheese

  • 2 (15-ounce) cans

    pinto beans, drained and rinsed

  • 8 large

    eggs

  • 1/4 teaspoon

    kosher salt

  • Chopped fresh cilantro, for serving

  • Sliced avocado, for serving

Make the sauce:

Heat the oil in a large skillet over medium heat until shimmering. Add the onion, jalapeño, and, garlic, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the cumin, chili powder, oregano, salt, and pepper and cook for 1 minute. Add the tomatoes. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Meanwhile, heat the oven.

Make the casserole:

Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray; set aside.

Arrange 6 of the tortillas in a single layer in the bottom of the baking dish. Spread about 1/2 of the sauce over the tortillas. Sprinkle about 1/3 of the cheese in an even layer over the sauce. Add the beans and spread in an even layer. Sprinkle about half of the remaining cheese over the beans. Top with the remaining tortillas in a single layer. Spread the remaining sauce over top and sprinkle with the remaining cheese.

Use the back of a spoon to press down into the top of the casserole to make 10 shallow divots for the eggs. One at a time, crack an egg into a small bowl or ramekin without breaking the yolk, and pour into each of the divots. Sprinkle the eggs with salt.

Bake until the egg whites are fully set, 15 to 18 minutes. Cool for 5 minutes. Top with cilantro and avocado, then slice and serve warm.

Recipe Notes

Make ahead: The sauce can be made a day in advance and stored in an airtight container in the refrigerator.

Store-bought sauce: Instead of making your own sauce, you can use 28 ounces of store-bought salsa ranchera.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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