Cheese, chorizo, chiles and chunky salsa layer into a yummy casserole.
Huevos Rancheros Casserole
- Prep Time 20 min
- Total 9 hr 10 min
- Servings 6
- Ingredients 9
Ingredients
- 5 corn tortillas (6 inch)
- 1 1/2 cups finely shredded colby-Monterey Jack cheese blend (6 oz)
- 1/2 lb smoked cooked chorizo sausage, coarsely chopped
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon dried oregano leaves
- 1/8 teaspoon ground red pepper (cayenne)
- Thick & chunky salsa
Instructions
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Step1Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Place 4 of the tortillas in bottom of sprayed baking dish, overlapping as necessary, about 1/2 to 1 inch up sides. Cut remaining tortilla in half; cut into 1/2-inch-wide strips.
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Step2Sprinkle 1/2 cup of the cheese over tortillas in baking dish. Top with chorizo, chiles and 1/2 cup cheese. Arrange tortilla strips over cheese.
-
Step3In medium bowl, combine eggs, milk, oregano and ground red pepper; beat well. Pour over mixture in baking dish. Sprinkle with remaining 1/2 cup cheese; press lightly into egg mixture. Cover with foil. Refrigerate at least 8 hours or overnight.
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Step4Heat oven to 350°F. Bake covered casserole for 30 minutes. Uncover; bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares. Serve with salsa.
Nutrition
390
Calories
26g
Total Fat
23g
Protein
16g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 390
- Calories from Fat
- 230
- Total Fat
- 26g
- 40%
- Saturated Fat
- 11g
- 55%
- Cholesterol
- 265mg
- 88%
- Sodium
- 920mg
- 38%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 3g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 6%
- 6%
- Calcium
- 30%
- 30%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 High-Fat Meat; 1/2 Fat;Tips from the Betty Crocker Kitchens
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