Enchilada Hash Brown Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Hereâs a wonderfully different combination of Mexican flavors thatâs guaranteed to spice up any family brunch, breakfast or supper. Try this dish soon...it just may become a new favorite! Geraldine Saucier - Albuquerque, New Mexico Ingredients:
1-1/2 cups enchilada sauce |
1 garlic clove, minced |
1 teaspoon onion powder |
1/2 teaspoon pepper |
1/4 teaspoon ground coriander |
1/8 teaspoon ground cumin |
3 cups frozen cubed hash brown potatoes, thawed |
1-1/4 cups (5 ounces) shredded mexican cheese blend, divided |
1 cup cubed fully cooked ham |
1 cup canned black beans, rinsed and drained |
1 can (4 ounces) chopped green chilies |
6 eggs |
2 tablespoons butter |
Directions:
1. In a large bowl, combine the first six ingredients; stir in the potatoes, 1 cup cheese, ham, beans and green chilies. Transfer to a greased 8-in. square baking dish; sprinkle with remaining cheese.
2. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes.
3. Meanwhile, in a large skillet, fry eggs in butter as desired. Serve with casserole. Yield: 6 servings.
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