Huevos Rancheros Casserole
Huevos Rancheros Casserole has layers of corn tortillas, salsa verde, black beans, and cheese. Top this Mexican dish with your favorite toppings!
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!