Beef and Potato Nacho Casserole

By LoraMuffin

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

Preparation

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.