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!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Wash and peel the potatoes. Dice them into small cubes, approximately ½ inch in size.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Pour the vegetable and bean mixture evenly over the potatoes in the casserole dish.

Step 7

Sprinkle the shredded Mexican cheese blend on top of the casserole.

Step 8

Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbling, and golden in spots.

Step 9

Remove the casserole from the oven and allow it to cool for 5 minutes. Garnish with chopped cilantro and sliced green onions.

Step 10

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

Serving size	(4755.7g)

Amount per serving	% Daily Value*
Calories	5638.2

Total Fat 171.2g	0%
Saturated Fat 73.7g	0%
Polyunsaturated Fat 7.4g
Cholesterol 392.6mg	0%
Sodium 7030.7mg	0%
Total Carbohydrate 855.1g	0%
Dietary Fiber 78.9g	0%
Total Sugars 65.0g
Protein 203.7g	0%

Vitamin D 76.9IU	0%
Calcium 3347.7mg	0%
Iron 51.5mg	0%
Potassium 22154.2mg	0%

*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.

Source of Calories

Fat: 26.7%

Protein: 14.1%

Carbs: 59.2%