***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef. Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source. Let’s get cooking!
Subscribe below to get emails whenever I share new recipes and tutorials!
Spice up brunch or dinner with this one-pan Huevos Rancheros Casserole! Layers of salsa, black beans, eggs, and cheese. Baked perfection!
I found this recipe on Delish, and I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.
For this recipe, I used my Stone Rectangular Baker With Tray:
The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!
Click the links to get your Stone Rectangular Baker With Tray today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 17.6-ounce jar salsa Verde
- 12 corn tortillas
- 15.5-ounce can black beans drained and rinsed – divided
- 8-ounces Cheddar and Monterey Jack cheese
- 6 large eggs
- Kosher salt
- Freshly ground black pepper
Garnish
- Crumbled Cotija cheese
- Pico de Gallo
- Avocado sliced thin
- Fresh cilantro leaves
- Sour cream
Instructions
Preheat oven to 375°F/190°C.
Spread ¼ cup of the salsa Verde on the bottom of the Stone Rectangular Baker With Tray.
Overlap six of the tortillas on top of the salsa to cover bottom of dish, slightly pushing up the sides.
Pour half of remaining salsa over tortillas. Top with half of the beans and half of the Cheddar and Monterey Jack cheese. Place the remaining six tortillas over the cheese. Drizzle with ¾ cup of the salsa. Top with remaining beans, salsa, and Cheddar and Monterey Jack cheese.
Bake casserole for 15 minutes, until the cheese is melted.
Using the back of a spoon, create 6 small divots in cheese. Crack eggs into divots; season eggs with salt and pepper.
Bake an additional 15 minutes, until egg whites are just barely set, and the yolks are still runny. The whites will continue to set while they rest.
Garnish with cotija, Pico de Gallo, avocado, and cilantro. Let sit until set, about 3 minutes. Dollop with sour cream before serving.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
Here’s the scoop on all our March 2026 Host and Guest specials!!
APRIL – New Spring Finds – Shop our newest and coolest kitchen tools!
Made to Last. Meant to Love. Save on our best sellers!
For HOSTS – Get 60% off any product or set—including new products! See details.
Hosting a party is the perfect way to treat yourself to must-have kitchen tools, and find gift-worthy sets for upcoming celebrations! 👉 Ready to plan your in-home or virtual party? Click here to get started:
👇
🎁GUESTS GIFT WITH PURCHASE 🎁
- Spend $90 – Get a $15 account credit on your next order!*
- PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.
🎉 Don’t wait—these deals won’t last! 🎉
I’d love to hear from you! Please drop a comment below or send me a direct message to place an order or schedule your in-home, virtual, or catalog party with me. I’m excited to help you earn some fantastic FREE and discounted products!
Imapampchef
Subscribe below to get emails whenever I share new recipes!
Follow me on Facebook – Instagram – Tik Tok – Pinterest – YouTube
Huevos Rancheros Casserole (Video)
Ingredients
Ingredients
- 17.6 ounces salsa Verde jar
- 12 corn tortillas
- 15.5 ounces black beans drained and rinsed – divided can, drained and rinsed – divided
- 8 ounces Cheddar and Monterey Jack cheese
- 6 large eggs
- Kosher salt
- Freshly ground black pepper
Garnish
- Crumbled Cotija cheese
- Pico de Gallo
- Avocado sliced thin
- Fresh cilantro leaves
- Sour cream
Instructions
Instructions
- Preheat oven to 375°F/190°C.
- Spread ¼ cup of the salsa Verde on the bottom of the Stone Rectangular Baker With Tray.17.6 ounces salsa Verde
- Overlap six of the tortillas on top of the salsa to cover bottom of dish, slightly pushing up the sides.12 corn tortillas
- Pour half of remaining salsa over tortillas. Top with half of the beans and half of the Cheddar and Monterey Jack cheese. Place the remaining six tortillas over the cheese. Drizzle with ¾ cup of the salsa. Top with remaining beans, salsa, and Cheddar and Monterey Jack cheese.17.6 ounces salsa Verde, 15.5 ounces black beans drained and rinsed – divided, 8 ounces Cheddar and Monterey Jack cheese, 12 corn tortillas
- Bake casserole for 15 minutes, until the cheese is melted.
- Using the back of a spoon, create 6 small divots in cheese. Crack eggs into divots; season eggs with salt and pepper.6 large eggs, Kosher salt, Freshly ground black pepper
- Bake an additional 15 minutes, until egg whites are just barely set, and the yolks are still runny. The whites will still be jiggly but custard-like and will continue to set while they rest.
- Garnish with cotija, Pico de Gallo, avocado, and cilantro. Let sit until set, about 3 minutes. Dollop with sour cream before serving.Crumbled Cotija cheese, Pico de Gallo, Avocado sliced thin, Fresh cilantro leaves, Sour cream
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
Published by