One of the first traditional Mexican foods I discovered when we first moved to New Mexico was Huevos Rancheros. Usually, these consist of fried eggs on a corn tortilla smothered in chile sauce, with a side of refried beans and rice. I decided to try making a casserole with the flavors of huevos rancheros. This could be served either for breakfast or supper. (We had it for supper, served with a side salad.)
- 6 eggs, beaten
- ½ cup roasted green chile, chopped
- ½ cup canned pinto beans, rinsed and drained
- ¼ cup milk
- ½ cup shredded Mexican blend cheese
- ½ cup graped tomatoes, halved
- Preheat oven to 375 degrees. Spray an 11 X 7 casserole with non-stick cooking spray.
- Combine all ingredients. Pour into prepared casserole.
- Bake for 30 minutes.