This casserole from Kraft is a far cry from the authentic version of Huevos Rancheros or 'rancher's eggs' where fried eggs are served atop a warm tortilla and garnished with salsa, refried beans and avocado. It's hard to imagine tater tots gracing the breakfast tables of ranch hands but nonetheless, this is a very good dutch oven casserole brimming with the flavors of the Southwest. In my 12 inch dutch oven, the eggs baked for a total of 50 minutes with 12 coals in a ring around the bottom, 18 placed around the outside of the lid with 10 spaced evenly in the center. After 45 minutes, the eggs had set and were ready for their cheesy topping. A casserole to feed a crowd which couldn't be easier to make and is easy on the pocketbook as well.
Easy Huevos Rancheros Casserole
1 32 oz package frozen fried potato nuggets
1 cup milk
1 tsp dried oregano leaves, crushed
1 1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1 8 oz package shredded Mexican cheese blend
1 16 oz jar thick and chunky salsa
1 8 oz carton dairy sour cream
Snipped fresh cilantro
Lightly oil or spray 12 inch dutch oven.
Arrange potato nuggets in prepared oven.
In a large mixing bowl, combine eggs, milk, oregano, cumin, chili powder and garlic powder.
Beat with a wire whisk until combined.
Pour egg mixture over potato nuggets.
Bake at 375 degrees for 40-45 minutes or until a knife inserted near center comes out clean.
Sprinkle cheese evenly over egg mixture.
Bake for 5 minutes more or until cheese has melted.
Top with salsa, sour cream, and cilantro.
Makes 8 servings.
|Pour egg mixture over tater tots|
then sprinkle with cheese