This easy Huevos Rancheros Casserole is a delicious way to serve breakfast!
Growing up with a hispanic set of grandparents opened my world up to a wide range of savory favorites, including huevos rancheros. It’s one of the easiest recipes to make and brings together a few of my favorite flavors. When my grandma would pull out fresh corn tortillas, homemade refried beans, and farm fresh eggs, we just knew it was going to be a wonderful morning. It’s one of those meals that gives me the warm fuzzies whenever I get the chance to eat it today and I wanted my little family to enjoy that same nostalgic feeling. This casserole is my way of doing just that. It has all of the tasty aspects of the classic dish I grew up with, but is as easy as crumbling cheese!
The ingredients that we use are extremely important. There aren’t very many which means you want quality to bring bold flavor. I used homemade enchilada sauce and reached for my favorite crumbly cheese, La Vaquita® Queso Fresco! Their queso fresco is perfect for crumbling over the top of your favorite dishes adding an authentic Mexican flavor to your meal. Bonus, you can find it in the dairy section of your local grocery store AND you can earn $1.50 back with Ibotta here. It is a Texas flavor, so all of you out-of-staters are just going to have to visit!
This recipe is so simple. You want to start with lightly toasted corn tortillas layered with enchilada sauce, chorizo, black beans, and a little cheese. Repeat, add some eggs, and bake away! Once your eggs have reached that perfect level of doneness, you’re ready to crumble on the cheese! I’m light-handed with the sprinkling over the top but always include a small dish of the crumbled cheese on the table for everyone to add as desired. It’s a fresh flavor that helps balance everything out! We’re planning on serving this easy recipe Christmas morning, but I’m curious to know, what way would you use La Vaquita® Queso Fresco?
Huevos Rancheros Casserole
- 6 crisped corn tortillas corn or flour
- 1-2 cups enchilada sauce
- 1/2 lb cooked chorizo, crumbled
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup shredded cheese (like cheddar or pepper jack)
- 3-4 large eggs
- 1/2 cup Queso Fresco
- salt and pepper
Preheat your oven to 375 degrees F and lightly mist a 9 inch pan with cooking spray.
Add a layer of tortillas to the bottom of your pan. Spread half of the enchilada sauce over the tortillas followed by all of the black beans, Chorizo, and half of the shredded cheese.
Repeat with a layer of tortillas, enchilada sauce, and remaining shredded cheese.
Carefully crack the eggs over the top of your casserole. Season with salt and pepper and bake for 25-30 minutes or until the whites of the eggs are set.
Crumble generously with Queso Fresco
You might like:
This post may contain affiliate links. I include these links to help you find specific products that are used in my recipes. If you purchase an item from the link on One Sweet Appetite, I will receive a small commission helping keep my recipes free for you.
One Sweet Appetite is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com