Huevos Rancheros Casserole is a classic easy dinner recipe that has layers of corn tortillas, salsa verde, black beans, eggs, and cheese. Top this Mexican dish with your favorite toppings!

Huevos Rancheros Casserole

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EASY HUEVOS RANCHEROS RECIPE

We were in Florida at a brunch restaurant and they had a dish on their brunch menu called the Mexican Shipwreck.

I’m still not sure why it was called that because it was basically Huevos Rancheros, a classic Mexican breakfast.

I couldn’t get over how good the simple flavors were together and wanted to make it at home.

Traditional huevos rancheros is made individually with a fried egg on top of an individual fried corn tortilla but this version is WAY easier for a crowd.

Huevos Rancheros Casserole

WHY IS IT CALLED HUEVOS RANCHEROS?

Huevos Rancheros means “rancher’s eggs” because ranch hands were known to eat this breakfast after a long morning of work.

INGREDIENTS

  • CORN TORTILLAS – If you really wanted to use flour tortillas you could but corn are traditional.
  • SALSA VERDE – I love the spice and flavors of salsa verde but you could use a red salsa here as well.
  • BLACK BEANS – This version uses black beans but I have seen other versions with pinto beans or even warm refried beans. Any can of beans will work.
  • SHREDDED MEXICAN CHEESE – You can use any type of cheese but this is my favorite.
  • LARGE EGGS – You can cook these as long as you want. Traditionally it is cooked until the egg whites are set but you still have runny yolks.
  • PICO DE GALLO
  • COTIJA CHEESE – This isn’t super common in my area so feta cheese can easily be substituted.
  • AVOCADO SLICES
  • TOPPINGS: – A squeeze of lime juice, sour cream, guacamole, fresh cilantro, or queso fresco.

Huevos Rancheros Casserole

HOW TO MAKE THIS

  1. Preheat oven to 375 ℉. Spread 1/4 cup of salsa verde on the bottom of a 9×13 inch baking dish.
  2. Layer 6 tortillas to cover the bottom of the pan, overlapping as necessary. Pour half of the salsa on top, sprinkle with half of the beans, and 1 cup of the cheese.
  3. Layer the remaining 6 tortillas on top, remaining salsa, beans and cheese.
  4. Bake for 10 minutes or until cheese is nice and melted.
  5. Remove from oven, and use a back of the spoon to make 6 wells in the cheese. Crack an egg into each well and season with salt and pepper. Bake for 15-20 minutes or until whites are set and but yolks are still runny. Top with pico de gallo, avocado, and cotija (or feta). Serve!

Huevos Rancheros Casserole

OTHER MEXICAN RECIPES:

Huevos Rancheros Casserole

Huevos Rancheros Casserole

Christy Denney
5 from 2 votes
Huevos Rancheros Casserole has layers of corn tortillas, salsa verde, black beans, and cheese. Top this Mexican dish with your favorite toppings!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6 servings

Ingredients
  

  • 12 small corn tortillas
  • 1 (15 ounce) jar salsa verde
  • 2 cups shredded Mexican blend cheese
  • 1 (15 ounce) can black beans, rinsed and drained
  • 6 large eggs

TOPPINGS:

  • pico de gallo, avocado, crumbled cotija (or feta)

Instructions
 

  • Preheat oven to 375 ℉. Spread 1/4 cup of salsa verde on the bottom of a 9x13 inch baking dish.
  • Layer 6 tortillas to cover the bottom of the pan, overlapping as necessary. Pour half of the salsa on top, sprinkle with half of the beans, and 1 cup of the cheese. Layer the remaining 6 tortillas on top, remaining salsa, beans, and cheese.
  • Bake for 10 minutes or until cheese is nice and melted.
  • Remove from oven, and use a back of the spoon to make 6 wells in the cheese. Crack an egg into each well and season with salt and pepper. Bake for 15-20 minutes or until whites are set and but yolks are still runny. Top with pico de gallo, avocado, and cotija (or feta). Serve!
Cuisine: Mexican
Course: All Recipes, Breakfast
Author: Christy Denney

Huevos Rancheros Casserole

Huevos Rancheros Casserole