I'm linking up with Jamie at this kind of love so be sure to go over and check out her super cute blog.
Today, I'm loving that I have a 4-day work week. I'm also heading home for the long weekend to spend time with my friends and love on Miss Lucy Kate.
I'm loving that I got to spend the entire weekend with my loves. Can't wait to see them again this weekend. Also, I'm super excited about seeing my Kinsley. Miss her so much.
I'm loving that Ole Miss baseball is 4-0 and for opening weekend over 24,000 fans packed Swazye Field to watch the Rebels
Enchilada Hasbrown Casserole
1 can Enchilada sauce
1 Tbsp. Chili powder
1 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
2 garlic cloves, minced
3 c. thawed hashbrowns, the Southern style (cubed)
1 c. cubed ham
1 can diced green chiles
1 can Rotel (drained)
1 can black beans (rinshed & drained)
1 1/4 c. Mexi-blend shredded cheese
Preheat oven to 350 degrees. In a large mixing bowl, stir together the first 6 ingredients. Next, stir in hashbrowns one cup at a time until all the potatoes are well coated. Stir in the ham, chiles, Rotel, black beans, and 1 cup of the shredded cheese. Pour in greased 8x8 baking dish and top with remaining cheese. Cover with foil and bake for 35 minutes. Remove foil and continue baking for 10-15 minutes or until cheese is melted and casserole is heated throughout. Garnish with sour cream and sliced jalepenos.
|after we had already ate|
This dish makes plenty to share. You can certainly leave out the ham if your not a fan or want to make it a meatless meal.
Happy Wednesday Y'all!