Mexican Hash Casserole

• 1 (20 ounce) package Simply Potatoes, diced potatoes with onion
• 1 lb ground chuck
• 15 ounces black beans
• 8 34 ounces whole kernel corn
• 1 (12 ounce) container spinach dip
• 4 green onions with tops, chopped
• 12 cup low-fat milk
• 2 eggs
• 1 tablespoon taco seasoning
• 12 teaspoon cumin
• 1 teaspoon salt
• 12 teaspoon black pepper
• 12 cup shredded cheddar cheese

1. Brown ground chuck with green onions in large skillet, until done, remove from pan, set aside.
2. Add potatoes to skillet and cook until they are dry, do not brown.
3. Add remaining ingredients, except milk, eggs, and cheese; cook until all is warm and dip is melted.
4. Mix eggs and milk, well, set aside.
5. Add meat mixture back into skillet and coat well with mixture in skillet.
6. Spray a 3 quart casserole dish and place about 1/2 of the mixture in skillet, then add 1/4 cup of the cheese.
7. Add rest of mixture and pour the milk and egg mixture over and top with remaining cheese.
8. Bake at 350 degrees F for 30 minutes.

potatoes, ground chuck, black beans, kernel corn, green onions, lowfat milk, eggs, taco, cumin, salt, black pepper, cheddar cheese

Taken from www.food.com/recipe/mexican-hash-casserole-475700 (may not work)