Ham and Cheese Huevos Rancheros Casserole

Begin by preheating the oven to a high temperature of 375 degrees F (190 degrees C).

Next, heat 1 1/2 tablespoons of oil in a large skillet over medium heat. Fry tortillas one at a time, until they are golden and lightly crisp, taking about 30 seconds per side. Remove the tortillas from the skillet with a slotted spoon and place them on paper towels to drain excess moisture. Set the tortillas aside.

Then, add diced ham to the skillet and cook until it is lightly browned. Transfer the ham to a plate lined with paper towels, allowing excess moisture to drip off. Set the ham aside.

After that, heat the remaining 1 1/2 tablespoons of oil in the skillet. Add sliced onions and a pinch of salt to the pan, stirring occasionally until the onions are translucent. Then, add canned beans and green chiles to the skillet, stirring frequently until they are heated through. Remove the mixture from heat.

Now, spray a 9x13-inch baking dish generously with cooking spray. Arrange the tortillas in a single layer at the bottom of the dish. Sprinkle diced ham and shredded cheese evenly over the tortillas. Top the ham with a layer of black beans, green chiles, and pico de gallo. Form 6 shallow wells in the top layer of the pico mixture; crack an egg into each well.

Finally, place the dish in a preheated oven and bake until the egg whites are just set and the yolks are still runny, taking about 20 minutes. Sprinkle with pepper to taste and a pinch of salt. Top the dish with sliced avocado and chopped cilantro.