Enchilada Hash Brown Casserole

• 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 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 large eggs
• 2 tablespoons butter

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 350u0b0 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.

enchilada sauce, garlic, onion powder, pepper, ground coriander, ground cumin, potatoes, cheese blend, black beans, green chilies, eggs, butter

Taken from www.tasteofhome.com/recipes/enchilada-hash-brown-casserole/ (may not work)