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Preheat oven to 375 degrees F before you start making the casserole.
Sauté ground chicken along with oregano, smoked paprika, chili powder, garlic powder, cumin, salt, pepper, and (optional) cayenne. Once chicken is fully cooked, set aside.
Add 4 ounces of ranchero sauce to the bottom of a 9x13 casserole dish.
Place four soft taco tortillas over the sauce, overlapping and coming up the sides of the pan about an inch and a half.
Sprinkle the rinsed & drained black beans over the tortillas. Evenly spread the can of Rotel over the black beans (don’t drain the Rotel).
Add the cooked meat, top with 4 more ounces of ranchero sauce, and use a spatula to smooth it all out so it’s even across the pan. Sprinkle on 6 ounces of Mexican shredded cheese.
Use a spoon to make 8 evenly-spaced “wells” for the eggs, about an inch and a half deep by 2 inches wide. Gently crack each egg and place it in a well.
Sprinkle 2 more ounces of cheese on top and bake the casserole for 25-35 minutes. Check the doneness of the eggs starting around 20 minutes and continue monitoring until the eggs are cooked to your liking. (In my oven, 28 minutes yielded cooked whites and runny yokes).