Huevos Rancheros Casserole

Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins
AuthorStokes Admin
RatingDifficultyBeginner
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 18 Corn Tortillas taco sized
 2 cans Stokes Pork Ranchero Chile Sauce
 1 can Pinto Beans rinsed and drained
 ¾ cup Shredded Mexican Cheese Blend
 5 Eggs
 ¼ cup CilantroChopped
 ½ AvocadoDiced
 Salt and Pepper to taste
1

Preheat oven to 375 degrees. Spray 9X13 with non-stick cooking oil. Layer 6 tortillas, add 1/3 of the sauce and spread over the top, sprinkle ½ of pinto beans evenly, and sprinkle ¼ cup of cheese. Repeat this step twice leaving out pinto pean on the top layer.

2

On the top layer make five indents on the top of casserole. Add one egg to each indentation. Season with salt and pepper on top.

3

Bake in oven for 15-18 minutes, or until the eggs are baked until desired doneness. Top with chopped cilantro and diced avocado.

4

Allow to cool for about 5-8 minutes, slice into 6 servings.

Ingredients

 18 Corn Tortillas taco sized
 2 cans Stokes Pork Ranchero Chile Sauce
 1 can Pinto Beans rinsed and drained
 ¾ cup Shredded Mexican Cheese Blend
 5 Eggs
 ¼ cup CilantroChopped
 ½ AvocadoDiced
 Salt and Pepper to taste
Huevos Rancheros Casserole
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