📝 About This Recipe
This vibrant casserole transforms the classic Mexican 'rancher's eggs' into a crowd-pleasing bake that is perfect for a leisurely Sunday brunch. Featuring layers of crisp corn tortillas, protein-rich black beans, and a smoky, fire-roasted tomato salsa, it captures the rustic soul of the traditional dish with the convenience of a one-pan meal. Topped with golden melted cheese and perfectly set eggs, every bite is a harmonious blend of spice, creaminess, and crunch.
🥗 Ingredients
The Base and Layers
- 10-12 pieces Corn tortillas (cut into 1-inch wide strips)
- 15 ounces Black beans (one can, rinsed and drained)
- 1 cup Frozen corn kernels (thawed)
- 2 cups Monterey Jack cheese (freshly shredded)
The Ranchero Sauce
- 28 ounces Fire-roasted diced tomatoes (two cans, undrained)
- 1/2 cup Yellow onion (finely diced)
- 1 piece Jalapeño (seeded and minced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Smoked paprika
- 1 tablespoon Olive oil
The Topping
- 6 pieces Large eggs (at room temperature)
- 1/4 cup Fresh cilantro (chopped for garnish)
- 1 piece Avocado (sliced or diced)
- 2 pieces Radishes (thinly sliced for crunch)
- 1/4 cup Mexican Crema or sour cream (for drizzling)
- 2 tablespoons Cotija cheese (crumbled)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch ceramic or glass baking dish with non-stick spray or a touch of olive oil.
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2
In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the diced onion and jalapeño for 4-5 minutes until the onion is translucent and soft.
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3
Add the minced garlic, cumin, and smoked paprika to the skillet. Cook for 60 seconds until fragrant, being careful not to burn the garlic.
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4
Pour in the fire-roasted tomatoes with their juices. Simmer the sauce for 8-10 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
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5
Spread about 1/2 cup of the prepared sauce onto the bottom of the prepared baking dish to prevent sticking.
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6
Layer half of the corn tortilla strips over the sauce. Top with half of the black beans, half of the corn, and 1/2 cup of the Monterey Jack cheese.
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7
Repeat the layers: add the remaining tortilla strips, the rest of the beans and corn, and pour the remaining ranchero sauce evenly over the top.
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8
Sprinkle the remaining 1.5 cups of Monterey Jack cheese over the surface. Cover the dish with foil and bake for 15 minutes to melt the cheese and heat the layers through.
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9
Remove the dish from the oven and discard the foil. Use the back of a large spoon to create 6 small indentations or 'wells' in the sauce/cheese mixture.
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10
Carefully crack one egg into each well. Season each egg with a tiny pinch of salt and pepper.
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11
Return the dish to the oven, uncovered, and bake for another 10-15 minutes. Watch closely: you want the egg whites to be set and opaque, but the yolks to remain slightly jiggly.
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12
Remove from the oven and let the casserole rest for 5 minutes. This allows the sauce to settle and the eggs to finish carry-over cooking.
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13
Garnish generously with sliced avocado, radishes, chopped cilantro, crumbled Cotija, and a drizzle of Mexican crema before serving warm.
💡 Chef's Tips
Always use corn tortillas rather than flour; they hold their texture much better under the sauce and provide an authentic flavor. If you prefer a spicier kick, leave the seeds in the jalapeño or add a teaspoon of chipotle in adobo to the sauce. For the best cheese pull, grate your own Monterey Jack from a block; pre-shredded cheese is coated in starch and won't melt as smoothly. To ensure the eggs cook evenly, make sure they are at room temperature before cracking them into the casserole. If the egg whites are taking too long to set, you can briefly pop the dish under the broiler for 1-2 minutes, but watch it like a hawk!
🍽️ Serving Suggestions
Serve alongside a bowl of fresh, zesty lime-cilantro rice to soak up the extra sauce. Pair with a classic Michelada or a spicy Bloody Maria for the ultimate brunch experience. A side of crispy chorizo or thick-cut bacon adds a wonderful salty contrast to the eggs. Provide extra hot sauce and lime wedges at the table so guests can customize their acidity and heat levels. Fresh fruit skewers with a sprinkle of Tajín make for a refreshing palate cleanser after this savory bake.