Best Rancho Grande Casserole Recipes

HUEVOS RANCHEROS CASSEROLE

Steps:

• Spray 8 inch square baking dish with non-stick cooking spray.
• Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
• Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
• Arrange tortilla strips over cheese.
• In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
• Sprinkle with remaining cheese; press lightly into egg mixture.
• Cover with foil and refrigerate 8 hours or overnight.
• Heat oven to 350. Bake covered casserole 30 minutes.
• Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
• Let stand 5 minutes before serving. Serve with salsa.

HUEVOS RANCHEROS CASSEROLE

Steps:

• Preheat the oven to 350°F. Lightly spray a 9-inch square baking pan with cooking spray. Set aside.
• In a small nonstick skillet, cook the sausage over medium-high heat for 3 minutes, stirring to break up the pieces. Stir in the pepper. Cook for 1 to 2 minutes, or until the pepper is tender and the sausage is no longer pink. Spoon into the baking pan.
• Top, in order, with the tortillas, beans, and tomatoes.
• In a medium bowl, whisk together the milk and egg substitute. Pour over the casserole.
• Bake for 45 minutes, or until the center is set (doesn't jiggle when the casserole is gently shaken). Sprinkle with the olives.
• Cook's Tip
• To make the casserole ahead of time, assemble as directed, then cover and refrigerate, unbaked, for up to 12 hours. Remove from the refrigerator 15 minutes before baking.
• nutrition information
• (Per Serving)
• Calories: 275
• Total Fat: 4.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.0g
• Cholesterol: 14mg
• Sodium: 416mg
• Carbohydrates: 38g
• Fiber: 6g
• Sugars: 13g
• Protein: 23g
• Dietary Exchanges
• 2 Starch
• 1 Vegetable
• 2 Very Lean Meat

RANCHO GRANDE CASSEROLE

Steps:

• In a large skillet, lightly brown beef with onions and green pepper; drain. Stir in tomato sauce, kidney beans, rice, chili powder and salt. Spoon into a lightly greased 13"x9" baking pan. Bake, covered, at 350 degrees for 40 minutes. Remove from oven and arrange tamales on top of casserole. Spoon chili sauce from tamales over top; sprinkle with cheese. Return to oven and continue baking, uncovered, 20 minutes longer. Garnish with sliced olives. Use a snowflake or holly leaf-shaped cookie cutter to turn tortillas into tasty chips for dipping. Heat 1/2 inch of oil in a deep skillet over medium-high heat. Add cut-outs and cook for one minute, or until crisp, turning occasionally.

HUEVOS RANCHEROS CASSEROLE

Steps:

• Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Place 4 of the tortillas in bottom of sprayed baking dish, overlapping as necessary, about 1/2 to 1 inch up sides. Cut remaining tortilla in half; cut into 1/2-inch-wide strips.
• Sprinkle 1/2 cup of the cheese over tortillas in baking dish. Top with chorizo, chiles and 1/2 cup cheese. Arrange tortilla strips over cheese.
• In medium bowl, combine eggs, milk, oregano and ground red pepper; beat well. Pour over mixture in baking dish. Sprinkle with remaining 1/2 cup cheese; press lightly into egg mixture. Cover with foil. Refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake covered casserole for 30 minutes. Uncover; bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares. Serve with salsa.

KING RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
• Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
• Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
• Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.