Potatoes Rancheros Casserole
Dive into the bold, zesty flavors of a Potatoes Rancheros Casserole, a hearty and satisfying dish that brings the robust essence of Tex-Mex cuisine straight to your table. This comforting casserole marries crispy, golden diced potatoes with a vibrant mix of sautéed onions, red bell peppers, and garlic, layered with spiced black beans, juicy tomatoes, and a smoky blend of chipotle chili powder, cumin, and paprika. Topped with a bubbly, golden layer of melted Mexican cheese and garnished with fresh cilantro and green onions, this easy-to-make recipe is perfect for breakfast, brunch, or dinner. Ready in just over an hour, it serves six and pairs beautifully with sour cream, guacamole, or a fried egg for an extra touch of indulgence. Whether you're meal-prepping or hosting a crowd, this Potatoes Rancheros Casserole is a cheesy, flavor-packed crowd-pleaser you'll make again and again!
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Recipe Information
Ingredients
- 4 medium (about 2 lbs) Russet potatoes
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 3 large Garlic cloves
- 1 large Red bell pepper
- 1 14-ounce can Canned diced tomatoes
- 1 15-ounce can Black beans
- 1 teaspoon Chipotle chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Shredded Mexican cheese blend
- 0.25 cup, chopped Fresh cilantro
- 2 stalks Green onions
Instructions
Preheat your oven to 400°F (200°C) and grease a 9x13-inch casserole dish with a light coat of olive oil or non-stick spray.
Wash and peel the potatoes. Dice them into small cubes, approximately ½ inch in size.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, for 10-12 minutes until they're golden and slightly crispy. Transfer the cooked potatoes to the prepared casserole dish and spread them out evenly.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Dice the onion and red bell pepper, then mince the garlic. Sauté the onion and bell pepper for 5-6 minutes, or until softened. Add the garlic and cook for 1 minute until fragrant.
Stir in the canned diced tomatoes (with their juice), rinsed and drained black beans, chipotle chili powder, cumin, paprika, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Simmer the mixture for 5 minutes to allow the flavors to meld.
Pour the vegetable and bean mixture evenly over the potatoes in the casserole dish.
Sprinkle the shredded Mexican cheese blend on top of the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbling, and golden in spots.
Remove the casserole from the oven and allow it to cool for 5 minutes. Garnish with chopped cilantro and sliced green onions.
Serve warm and enjoy! This dish pairs perfectly with a side of sour cream, guacamole, or a fried egg on top for breakfast or brunch.
Nutrition Facts
Calories |
5638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 7031 mg | 306% | |
| Total Carbohydrate | 855.1 g | 311% | |
| Dietary Fiber | 78.9 g | 282% | |
| Total Sugars | 65.0 g | ||
| Protein | 203.7 g | 407% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 3348 mg | 258% | |
| Iron | 51.5 mg | 286% | |
| Potassium | 22154 mg | 471% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
