Beef and Potato Nacho Casserole

Beef and Potato Nacho Casserole
Beef and Potato Nacho Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2 Pounds lean ground beef

  • 3/4 Cup chopped onion, divided

  • 1 Package (1-1/4 ounces) taco seasoning mix

  • 3/4 Cup water

  • 1 Can (8 ounces) tomato sauce

  • 1 Can (4 ounces) chopped green chilies, drained

  • 1 Can (16 ounces) red kidney beans, rinsed and drained

  • 1 Package (24 ounces) frozen O’Brien potatoes, thawed

  • 1 Can (11 ounces) nacho cheese soup, undiluted

  • 1/2 Cup milk

  • 1/4 Cup chopped green pepper

  • 1/4 Tsp Sugar

  • 1 teaspoon Worcestershire sauce

  • Paprika

Directions

rown ground beef and 1/2 cup onion in skillet, drain excess fat. Stir in taco seasoning, water and tomato sauce. Bring to boil and simmer 1 minute. Spread meat mixture into a greased 9-in. x 13-in. baking pan. Top with green chillies , beans and potatoes. In mixing bowl, combine soup, milk, 1/4 cup onion, green pepper, sugar and Worcestershire sauce; pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350 for 1 hour. Remove foil and bake another 15 minutes or until lightly browned. Allow to stand 10 minutes before cutting in squares.

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