Huevos Rancheros Casserole
A zesty Mexican inspired casserole, Huevos Rancheros Casserole, makes a hearty dinner or brunch. Comfort food at it's best that your whole family will love!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
- 1 pound turkey sausage ground beef, chicken, or chorizo can be substituted
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces enchilada sauce
- 4-6 medium-sized corn tortillas I used low carb
- 1 14.5-ounce can black beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes, UNdrained
- 2 cups Cheddar Colby cheese blend
- 4-8 eggs
- 3 green onions chopped for garnish, if desired
- ½ cup chopped cilantro for garnish if desired
Preheat oven to 375 degrees F.
Sauté turkey with paprika, chili powder, garlic powder, cumin, salt, pepper, and (optional) cayenne. Once the turkey is fully cooked, set aside.
Add 4 ounces of enchilada sauce to the bottom of a 9x13 casserole dish.
Place 4 to 6 corn tortillas over the sauce, overlapping and coming up the sides of the pan about an inch and a half.
Sprinkle the rinsed & drained black beans over the tortillas.
Evenly spread the tomatoes over the black beans.
Add the cooked turkey, top with 4 more ounces of enchilada sauce.
Use a spatula to smooth it all out so it’s even across the pan.
Sprinkle on 1 cup of the cheese over meat.
Use a spoon to make 4 to 8 evenly-spaced holes for the eggs, about an inch and a half deep by 2 inches wide. Gently crack each egg and place it in the hole.
Sprinkle remaining cheese on top and bake the casserole for 25-35 minutes.
Check the doneness of the eggs starting around 20 minutes. Continue monitoring the eggs until they are cooked to your liking, 29 to 30 minutes were the 'sweet spot' for my eggs.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.