Mexican Hashbrown Potato Casserole - cooking recipe

Ingredients

4 cups frozen hash browns (cubed or shredded)
3 eggs
1 (8 ounce) can corn, drained
1 cup black beans, drained and rinsed
1/4 cup canned jalapeno, chopped into small pieces
1/4 cup green onion, chopped
1 (14 ounce) can stewed tomatoes
1 cup cheese, shredded

Preparation

Preheat oven to 375 degrees.
In a large bowl mix together the hashbrowns and the eggs.
Mix in all the other ingredients and half of the cheese.
Spread mixture into casserole dish(es).
Sprinkle remaining cheese on top.
Bake with lid on for 45 minutes.
Remove lid and bake for 15 more minutes.
Serve with sour cream on the side and sprinkle cilantro (if you like it).