Huevos Rancheros is on of my favorite dishes. A delicious Southwestern dish that can be enjoyed for any meal. I love the combination of eggs smothered in green and red chile, sitting on top of a bed of tortillas, beans, and potatoes. All of this goodness is then topped with cheese and placed in an oven. After about 30 minutes you have a delicious meal for you and your family.
Skillet Huevos Rancheros Bake
Ingredients:
3 (6-inch) flour tortillas, cut 2 of them in half
1 (15.5) can pinto beans, rinsed and drained
1 1/2 cups shredded Mexican cheese - divided
2 cups frozen hash browns, thawed
6 eggs
1 cup red enchilada sauce (you can do Christmas which would be half red enchilada sauce half green enchilada sauce)
Directions:
1. Preheat oven to 375 degrees F.
2. Spray lightly with cooking oil a 9-inch cast iron skillet.
3. Arrange the flour tortillas so they cover the bottom of the skillet.
4. Spoon pinto beans evenly over the tortillas.
5. Sprinkle half of the Mexican cheese over the beans and tortillas.
6. Spread the hash browns evenly over the cheese.
7. Make 6 wells in the hash browns using the back of a large spoon.
8. Crack one egg into each well.
9. Pour the enchilada sauce over everything.
10. Sprinkle the remaining cheese on top.
11. Bake for 20-25 minutes. Check to make sure the yolks do not overcook.
12. Remove from oven and enjoy.
Serves 6
