Huevos Rancheros Casserole

• 분량: 6 servings
• 활동 시간: 15 minutes
• 총 시간: 50 minutes

재료

3 cups salsa

2 teaspoons reduced-sodium taco seasoning

14 corn tostadas

1 (15-ounce) can pinto beans

1 cup chopped scallions

8 ounces shredded Mexican cheese blend

6 large eggs

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 avocado

1/2 cup fresh cilantro leaves

방향

Preheat the oven to 375°F.

Assemble the casserole: Stir the salsa and taco seasoning in a medium bowl until well combined. Spoon 1 cup of the salsa mixture in an even layer in the bottom of a 13-x9-inch baking dish. Top with 7 tostadas, breaking to fit in even and layer. Sprinkle evenly with 3/4 cup of the pinto beans, 1/2 cup of the scallions, and 1 cup of the cheese. Repeat the layer once more with 1 cup of the salsa mixture and the remaining 7 tostadas, 1/2 cup scallions, 3/4 cup pinto beans, and 1 cup cheese. Spoon 6 dollops of the remaining 1 cup of salsa on top of the cheese. Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Add the eggs: Use the back of a spoon to create a well in the middle of each salsa dollop. Break 1 egg into each well. Sprinkle each egg with salt and pepper. Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Bake: Cover the casserole with aluminum foil and bake until the egg whites are just set and the yolks are still runny, 35 to 45 minutes. Let the casserole stand for 5 minutes. Top with chopped avocados and cilantro and serve. Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey LowerSimply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

영양 정보

• 칼로리: 554 kcal
• 지방 전체: 33 g
• 포화 지방: 12 g
• 불포화 지방: 0 g
• 콜레스테롤: 222 mg
• 나트륨: 1589 mg
• 탄수화물 전체: 46 g
• 식이섬유: 12 g
• 총 당류: 7 g
• 단백질: 24 g