Huevos Rancheros Casserole

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Huevos Rancheros Casserole! Looking for a little variety for a weekend breakfast? Take a trip down a rural road for an old classic that was served as “ranchers eggs” on the farms in Mexico. By turning it into a robust casserole, you can give it an American twist. It still has eggs, cheese, salsa, and tortillas in there. I chose street-size corn tortillas just because they were smaller and easier to work with. Obviously any type will do. Feel free to add beans and chorizo if you’re looking for hearty portions. Do ahead and refrigerate overnight so it’s ready to bake first thing in the morning.

HUEVOS RANCHEROS CASSEROLE

Ingredients:

10 street-size corn tortillas

1 cup chunky salsa

1 cup black beans, drain liquid

1 1/2 cups Colby-Monterey Jack cheese, shredded

1/2 pound chorizo sausage, coarsely chopped and cooked; drained

3 poblano peppers, stems and seeds removed, cut into strips

6 eggs

1/2 milk

1/2 teaspoon oregano

1/8 teaspoon red pepper flakes

1/8 teaspoon cumin

Sour cream, for garnish

Green onion snips, for garnish

Instructions:

Spray on 8-inch square casserole dish with nonstick oil. Line the sides and bottom with 8 street-size corn tortillas, slightly overlapping. Spread a layer of salsa over the bottom. Next, layer with black beans. Sprinkle on 1/2 cup of shredded cheese. Top with cooked chorizo, poblano peppers, and another 1/2 cup of shredded cheese. Cut the last 2 tortillas into strips and layer over cheese. In a bowl, combine eggs, milk, oregano, red pepper flakes, and cumin powder. Whisk together. Pour egg mixture over all. Sprinkle with remaining shredded cheese. Press lightly into egg mixture. Cover dish. Refrigerate 8 hours or overnight. To bake, preheat oven to 350°. Bake covered casserole 30 minutes. Remove lid and bake 15-20 minutes longer or until center is set. Let stand 5 minutes before serving. Garnish with sour cream and chopped green onions.

Eating My Way Through the Alphabet: Letter H

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Huevos Rancheros! The nice thing about a breakfast like this is it’s basically made from leftovers. Beef roast. Check. Baked potatoes. Check, check. If you need ingredients on short notice, no worries. Substitute cooked chicken instead. Potatoes with the skin on cook very quickly in the microwave before being transformed into tasty hash browns. Just remember to pierce them first. Then cook on High for 5 minutes each. For this morning’s heuvos rancheros, I skipped the tortillas and substituted a couple of corn chips for crunch. It’s all good.

HUEVOS RANCHEROS

Ingredients:

2 1/2 cups beef, cooked and shredded

10 ounce can diced tomatoes with green chilies, mild

1/3 cup onion, chopped

3/4 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon sea salt

1-2 tablespoons olive oil

2 potatoes, baked and cut into cubes

1/2 teaspoon seasoned salt

1/2 cup cheddar cheese, shredded

2 tablespoons butter

4 eggs

Fresh cilantro

4 tortillas or corn chips

Fresh cilantro

Instructions:

Combine shredded beef, diced tomatoes with green chilies, chopped onion, cumin, oregano, and sea salt in a large saucepan. Simmer 5 minutes or until most of the liquid has evaporated. This makes the beef moist and tender. Set aside. In a skillet over medium heat, drizzle olive oil. Add cubed potatoes. Sprinkle with seasoned salt. Cook 5 minutes or until golden brown. Do not stir. Turn potatoes for a crispy finish; cook 5 minutes longer. Drizzle in more olive oil, if needed to avoid burning. Remove potatoes from heat when desired texture is reached. Sprinkle with cheddar cheese. In another skillet over medium heat, melt 2 tablespoons butter. Crack 4 eggs into the skillet. Fry eggs sunny side up in butter, 3-4 minutes for runny yolks. To assemble huevos rancheros, layer corn chips or a tortilla on the plate. Next, add spicy meat mixture, then crispy hash brown potatoes. Top with fried egg. Garnish with fresh cilantro.