My Huevos Rancheros Casserole recipe has been requested A LOT lately. It’s probably been requested so often because it’s one of my favorite go-to recipes when I am having a group of friends over. And it’s totally delicious! If you love Mexican food, you will enjoy this casserole.
This casserole is so easy to make and takes about 15 minutes to prep and layer in a 9×13 pan. If you’re anything like me, your house is still a total mess while you are preparing dinner for your guests, so while the casserole is cooking, I get time to quickly clean up my house before our company arrives! 😉
The name, “Huevos Rancheros,” usually makes people think of the traditional Mexican dish with sunny-side-up eggs and refried beans on top of a corn tortilla, but this casserole adds a little twist. Not only does this casserole-style version make this recipe different from the traditional Huevos Rancheros, but it also has spinach in it which adds some nice color and some extra nutrition. Plus the buttermilk and egg mixture really tie it all together in pure goodness.
To make this casserole, you simply layer the ingredients beginning with torn flour tortillas (use corn tortillas if gluten-free), then shredded cheddar cheese, then refried beans, then tomatillo salsa (I prefer the 505 brand), spinach, and then sliced green onions. Repeat these layers. Then pour the egg and buttermilk mixture over the top of the layers. Finish with a sprinkle of cheese on top, and it’s ready to bake!
This Huevos Rancheros Casserole is the perfect meal for a Mexican food-loving crowd. Or any small crowd for that matter….that likes delicious food. I like to top my piece with sour cream or guacamole, and definitely some chopped cilantro.
You will also enjoy The Best Slow Cooker Enchilada Soup recipe that I have perfected! The flavor is incredible and it can be made vegetarian, vegan and gluten free!
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If you try this recipe, I would love to hear about it! Leave a comment and don’t forget to tag a photo #ahouseahappyhome so I can check it out. Enjoy, friends!
Huevos Rancheros Casserole
This casserole is a twist on the traditional Huevos Rancheros dish. This Mexican casserole has all the delicious, familiar flavors of Huevos Rancheros mixed into one flavorful bite! Serve a crowd or package some up for lunch the next day!
- 8-10 flour tortillas can use corn tortillas for gluten-free
- 10 oz frozen chopped spinach
- 2 1/2 cups cheddar cheese shredded
- 1 1/2 cups tomatillo salsa
- 3/4 cup green onions sliced
- 14 oz refried beans
- 1 1/2 cups low-fat buttermilk
- 6 eggs
- 1/2 cup cilantro chopped
Preheat oven to 350 degrees. Coat a 9x13 baking dish with nonstick cooking spray.
Thaw 10 oz package of frozen spinach. Drain and squeeze dry.
Tear 12 corn tortillas into bite-size pieces and spread them over the bottom of the baking dish. Top with 1 cup shredded cheese, 3/4 cup tomatillo salsa, half the refried beans, half the spinach, and half the green onions. Then repeat the layers: tortillas, cheese, salsa, refried beans, spinach, green onions.
In a large bow,. whisk together the buttermilk and eggs. Pour over the layers in the baking dish. Top with 1/2 cup cheese.
Bake about 40 minutes or until the dish is cooked all the way through (center reaching about 160 degrees. Cool for 15 minutes. Top with cilantro. You may also top it with more green onions, sour cream, or guacamole if you'd like!