Huevos Rancheros Casserole
Layers of browned pork sausage, refried beans, crunchy tortilla chips, shredded cheese, and Hatch Green Chile sauce are topped by baked eggs, making this an easy and delicious meal that works for breakfast or dinner. Note: We made this recipe in a 12-inch camp Dutch oven, but I think it would be better if made in a larger oven, if you have one. If you use a larger oven, you will have room for more eggs, which are the star of the meal!
Servings Prep Time
6-8hungry friends 15minutes
Cook Time
45minutes
Servings Prep Time
6-8hungry friends 15minutes
Cook Time
45minutes
Ingredients
Garnish
Instructions
  1. Fire up a big chimney of charcoal.
  2. Brown sausage in a large camp Dutch oven. Add diced onions and stir until onions are clear. Stir in garlic and let cook for a minute. Remove from the oven and drain off fat and liquid. Set aside.
  3. In a large bowl, mix together refried beans, drained pinto or black beans, and chipotle.
  4. In a large camp Dutch oven, make a thick layer of tortilla chips. Spoon a third of the seasoned refried beans over the chips, using the back of a large spoon to distribute the beans into an even layer. Sprinkle a third of the shredded cheese on top of the refried beans.
  5. Pour 2/3rds of a jar of green chile sauce on top of the cheese. Repeat two more times to make three layers of chips, refried beans, cheese, and green chile sauce.
  6. Place the lid on the oven and bake at 350 until cheese is melted and sauce is bubbling, about 20 minutes.
  7. Using the back of a large spoon, make an indentation into the sauce and then add an egg to each spot.
  8. Cover and bake for 10 to 15 minutes until eggs are set and whites are not runny. Sprinkle ground black pepper across eggs.
  9. Serve by scooping out one egg with a hearty portion of the sauce and refried beans. Garnish with avocado, sour cream, green onions, and radishes.

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