Huevos Rancheros Casserole

By kelsa94

Ingredients

• Ranchero sauce
• 1 1 1 tablespoon olive oil
• 1/2 1/2 1/2 medium onion, diced
• 1 1 1 medium jalapeño, seeded and diced
• 1 1 1 clove garlic, minced
• 1 1 1 teaspoon ground cumin
• 1/2 1/2 1/2 teaspoon chili powder
• 1/2 1/2 1/2 teaspoon dried oregano
• 1/2 1/2 1/2 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon freshly ground black pepper
• 1 1 can 1 (28-ounce) can crushed tomatoes
• For the casserole
• Cooking spray
• 12 12 12 (6-inch) corn tortillas
• 2 2 2 cups shredded Monterey Jack cheese
• 2 2 cans 2 (15-ounce) cans pinto beans, drained and rinsed
• 8 8 8 large eggs
• 1/4 1/4 1/4 teaspoon kosher salt
• Chopped fresh cilantro, for serving
• Sliced avocado, for serving

Details

Adapted from thekitchn.com

Preparation

Step 1

Make the sauce:
Heat the oil in a large skillet over medium heat until shimmering. Add the onion, jalapeño, and, garlic, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the cumin, chili powder, oregano, salt, and pepper and cook for 1 minute. Add the tomatoes. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Meanwhile, heat the oven.

Make the casserole
Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray; set aside. Arrange 6 of the tortillas in a single layer in the bottom of the baking dish. Spread about 1/2 of the sauce over the tortillas. Sprinkle about 1/3 of the cheese in an even layer over the sauce. Add the beans and spread in an even layer. Sprinkle about half of the remaining cheese over the beans. Top with the remaining tortillas in a single layer. Spread the remaining sauce over top and sprinkle with the remaining cheese.

Use the back of a spoon to press down into the top of the casserole to make 10 shallow divots for the eggs. One at a time, crack an egg into a small bowl or ramekin without breaking the yolk, and pour into each of the divots. Sprinkle the eggs with salt.

Bake until the egg whites are fully set, 15 to 18 minutes. Cool for 5 minutes. Top with cilantro and avocado, then slice and serve warm.

Recipe Notes
Make ahead: The sauce can be made a day in advance and stored in an airtight container in the refrigerator.
Store-bought sauce: Instead of making your own sauce, you can use 28 ounces of store-bought salsa ranchera.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days