Huevos Rancheros Casserole

1 lb. chorizo, casings removed
8 oz. Hatch Chile Colorado
4 corn tortillas
1 14.5 oz can black beans, drained and rinsed
1 14.5 oz. can Rotel tomatoes
8 oz. Mexican cheese blend, shredded
8 eggs
3 green onions, chopped finely
1/2 cup chopped cilantro

Preheat oven to 375 degrees F.
In a medium skillet, cook chorizo over medium heat until fully cooked. Set aside.
Spread half the chile Colorado on the bottom of a 9x13 inch casserole dish.
Place the 4 tortillas over the sauce, overlapping and coming up the sides about an inch and a half.
Sprinkle black beans and evenly spread the Rotel tomatoes over top.
Add chorizo, top with remaining chile Colorado and use a spatula to spread evenly over the pan.
Sprinkle on 6 oz. of cheese. Use a spoon to make 8 evenly spaced wells for the eggs.
Gently crack an egg into each well and top with remaining cheese. Bake 20-25 minutes.
Check the doneness of the eggs starting around 20 minutes until they are cooked to your liking.
Garnish with green onion and cilantro.

Click here for Hatch Chile Colorado

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