Hash Brown Taco Casserole

From: Jenn@eatcakefordinner

1/2 Lb. lean ground beef

salt and pepper

1/3 c. finely chopped onion

1 clove garlic, minced

1 (15 oz.) can black beans, drained and rinsed

2-3 Tbl. taco seasoning, to taste

1/2 c. water

2 Tbl. chopped cilantro

1/2 c. salsa

3 c. hash browns, thawed (I used O'brien Squares with Onions & Peppers)

1 1/2 c. grated Cheddar cheese

For serving:

sour cream

additional chopped cilantro

additional cheese

Preheat oven to 375 degrees. Brown ground beef in large skillet over medium heat; season with a little salt and pepper. Add the onion and saute until tender. Add the garlic and saute 30 more seconds. Add the black beans, taco seasoning, water and chopped cilantro. Stir until well combined and continue cooking until most of the water has evaporated and mixture has thickened. Stir in the salsa and thawed hash browns.

Add half of the mixture to a greased 8x8-inch casserole dish. Top with 3/4 cup of cheese. Top with remaining meat mixture and remaining cheese. Bake, uncovered, for 40-45 minutes or until potatoes are cooked through. Serve with sour cream, chopped cilantro and additional cheese. Serves: 4

Slightly adapted from: Fake Ginger