Photo: Alan Levine (Flickr)
No Mexican dish is complete without a little salsa in it. I prefer mine chunky but you can use any type for this recipe.
I tend to invent the best recipes when I have limited ingredients, and more often than not, this happens when I really have to scrounge around and search for things to put together.
While I was cleaning out the cabinets and fridge in preparation for the holidays, I found some ingredients that helped me come up with this recipe on the fly.
I recently visited a Mexican-American friend in Chicago, and she served me real huevos rancheros for breakfast one morning. This dish isn’t quite the same — I prefer scrambled to fried eggs, I didn’t have any rice and I didn’t have avocado or guacamole.
But you can always alter the recipe to fit what you have at home. It’s a flexible, cheap dish.
HUEVOS RANCHEROS CASSEROLE
Ingredients
- 2 tablespoons oil
- 6 eggs
- 2 cans pinto beans (or refried beans)
- 1/2 cup medium chunky salsa
- 6 small corn tortillas
- 1/2 cup shredded Mexican cheese
- salt and pepper
Cooking Directions
- Preheat the oven to 350 F.
- Whisk the eggs with a bit of water and a dash of salt and pepper until they are well mixed.
- Heat up the oil in a large frying pan, and when the pan is hot pour the egg mixture in to make scrambled eggs.
- In a separate bowl, combine the pinto beans with the salsa.
- Now you want to layer the ingredients. Start with a thin layer of beans (about half) in the bottom of a small casserole dish, then place 3 corn tortillas on top. Place a layer of eggs, then spread a final layer of beans over the top and sprinkle cheese.
- Bake in the oven for about 10-15 minutes, or until warmed through.
