That’s it, my friends! I hope you enjoy my huevos rancheros casserole recipe. Breakfast casseroles ROCK! It’s quite easy to make, and WOW does it deliver on flavor. Let me know how it turns out for you! It’s Huevos Rancheros Casserole. Say what? YES! We’re taking everything you love about classic, authentic Mexican Huevos Rancheros and we’re turning it into a casserole. That means we’re using all of those wonderful huevos rancheros ingredients and we’re combining them into a one-dish breakfast that you can whip together pretty easily and bake it up. Doesn’t this sound fantastic? It sure does to me. And DANG did it come out delicious. And gorgeous, right? Just take a peek at it.
Olive Oil. For cooking. Vegetables. Jalapenos, serranos (optional, for spicy), garlic. Pinto Beans. Canned is ideal. Ranchero Sauce. See my homemade ranchero sauce recipe, or you can use tomato sauce or fire roasted tomatoes. Corn Tortillas. Shredded Cheese. Use cheddar cheese or use Monterrey Jack, Pepper Jack, or a combination of them all Large Eggs. Salt and Pepper. To taste. FOR TOPPINGS: Spicy chili flakes sliced avocado, sliced jalapenos or serranos, pico de gallo, chopped fresh herbs, crumbly white cheese.
I used 2 jalapeno peppers and a serrano pepper, but you can use others to your preference. Cook them down for 5 minutes to soften. Add 3 cloves chopped garlic and cook another minute, until you can smell the gorgeous garlic. Stir in a 15-ounce can of drained pinto beans, 2 cups ranchero sauce (see notes below) and salt and pepper to taste. Remove the sauce and bean mixture and reserve. Next, preheat your oven to 350 degrees F. Using the same pan (or use a lightly oiled large baking dish or casserole dish), layer 5 corn tortillas onto the bottom. Repeat with 5 more corn tortillas, then sauce and bean mixture, then sprinkle with remaining cheese. Bake for 25 to 30 minutes, or until the eggs set. Remove and top with your toppings of choice. I used chili flakes, sliced avocado, sliced serranos, chopped fresh herbs, crumbly white cheese. Sour cream is great, too! Servings: This will serve up 4 very hearty portions, or 6 lighter portions, depending on how hungry you are. I’m usually pretty hungry for this recipe. Maybe make a double batch. However you can use your favorite store bought brand. If you are unable to find any in stores, you can make a very simple version by simmering tomato sauce or fire roasted tomatoes in a pot with your typical chili powder, or use a variety of chili powders. I use chili powder, ancho powder, guajillo powder and chipotle powder, though chipotle sauce is a great option as well. You can also make this recipe with enchilada sauce, which is a perfect alternative. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
