Hash Brown Taco Casserole

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I realized something from my early years of blogging.  I used A LOT of exclamation points.  Like after every.single.sentence.

Here is an example . . . How was your day!!  I really think you will like this!  It's so easy! It's topped with sour cream! You should make it!

Yeah . . . I'm serious - that many exclamation points.  

Anyway . . . I knew I would like this dish before I even tried it.

  Hey, if pasta is great with taco flavors, then potatoes would have to be too, right?

It is rich and creamy and cheesy and has so many different flavors going on.

I even dipped a few tortilla chips in this casserole and decided it would make a good nacho topping.  

Hash Brown Taco Casserole

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

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 and Saturday Night Fever