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!
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HUEVOS RANCHEROS
We were in Florida at a brunch restaurant and they had a dish called the Mexican Shipwreck.
I’m still not sure why it was called that because it was basically Huevos Rancheros. I couldn’t get over how good the simple flavors were together and wanted to make it at home.
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 refried beans.
- SHREDDED MEXICAN CHEESE – You can use any shredded cheese but this is my favorite.
- PICO DE GALLO
- COJITA CHEESE – This isn’t super common in my area so feta can easily be substituted.
- AVOCADO
HOW TO MAKE THIS
-
Preheat oven to 375 ℉. Spread 1/4 cup of salsa verde on the bottom of a 9×13 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 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 cojita (or feta). Serve!
OTHER MEXICAN RECIPES:
- Salsa Verde Enchiladas
- One-Pan Chicken Enchilada Skillet
- Crispy Pork Carnitas
- One-Pan Mexican Chicken and Rice
- Homemade Guacamole
- Salsa Verde Beef Tacos
- One-Pan Chicken Fajita Rice
- Pico De Gallo
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 cojita (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 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 cojita (or feta). Serve!
