Menu Enter a recipe name, ingredient, keyword...


Beef and Potato Nacho Casserole


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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


Servings 8


Step 1

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.

You'll also love

Review this recipe

Sweet Potato Casserole Smoky Potato Pancakes