Description
Huevos Rancheros Casserole is a delicious and hearty Mexican-inspired dish featuring layers of corn tortillas, a flavorful ranchero sauce, pinto beans, melted Monterey Jack cheese, and baked eggs. This casserole combines classic huevos rancheros flavors in an easy-to-make, oven-baked format that’s perfect for brunch or dinner.
Ingredients
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
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
Instructions
- Make the Sauce: Heat the olive oil in a large skillet over medium heat until shimmering. Add the diced onion, jalapeño, and minced garlic, cooking and stirring occasionally until softened, about 5 minutes. Stir in the ground cumin, chili powder, dried oregano, kosher salt, and black pepper, cooking for an additional minute to release the spices’ aroma. Add the crushed tomatoes, bring the mixture to a boil, then reduce heat to low and let simmer for 10 minutes to develop rich flavors. Meanwhile, preheat your oven.
- Prepare the Casserole Dish: Place an oven rack in the middle position and preheat the oven to 400°F (200°C). Coat a 9×13-inch baking dish with cooking spray to prevent sticking and set aside.
- Assemble the Layers: Arrange 6 corn tortillas in a single layer at the bottom of the baking dish. Spread half of the ranchero sauce evenly over the tortillas. Sprinkle one-third of the shredded Monterey Jack cheese evenly over the sauce. Layer the drained and rinsed pinto beans evenly on top of the cheese, then sprinkle half of the remaining cheese over the beans. Place the remaining 6 tortillas in a single layer on top, then spread the remaining sauce evenly over these tortillas. Finally, sprinkle the remaining cheese over the top.
- Create Egg Divots and Add Eggs: Using the back of a spoon, gently press down into the top layer of the casserole to create 10 shallow indentations or divots for the eggs. Carefully crack one egg at a time into a small bowl or ramekin, ensuring you do not break the yolk, then gently pour the egg into each divot. Once all eggs are added, sprinkle them evenly with 1/4 teaspoon kosher salt.
- Bake the Casserole: Place the casserole into the preheated oven and bake until the egg whites are fully set but yolks remain slightly runny, about 15 to 18 minutes. Remove from the oven and allow the casserole to cool for 5 minutes before serving.
- Serve: Garnish the casserole with chopped fresh cilantro and sliced avocado. Slice into portions and serve warm for a satisfying meal.
Notes
- Make Ahead: The ranchero sauce can be prepared up to a day in advance and stored in an airtight container in the refrigerator.
- Store-Bought Sauce: For convenience, you can substitute the homemade ranchero sauce with 28 ounces of store-bought salsa ranchera.
- Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
