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Beef and Potato Nacho Casserole

I created this recipe for my family a few years ago because we all love Mexican-style food. It was an instant success with them - and so easy to prepare for me!

8 ServingsPrep: 20 min. Bake: 1-1/4 hours + standing

Ingredients

2 pounds lean ground beef (90% lean)
3/4 cup chopped onion, divided
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
3/4 cup water
1 can (4 ounces) chopped green chilies, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 package (24 ounces) frozen O'Brien potatoes, thawed
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon sugar
Paprika

Directions

In a large skillet, cook beef and 1/2 cup onion over medium heat
until meat is no longer pink; drain. Stir in the taco seasoning,
tomato sauce and water. Bring to boil; reduce heat and simmer for 1
minute.
Spread into a greased 13-in. x 9-in. baking dish. Top with the green
chilies, beans and potatoes. In a large bowl, combine the soup,
milk, green pepper, Worcestershire sauce, sugar and remaining onion;

2 of 2

Beef and Potato Nacho Casserole (continued)

Directions (continued)

pour over potatoes. Sprinkle with paprika.
Cover and bake at 350° for 1 hour. Uncover and bake for 15
minutes or until lightly browned. Let stand for 10 minutes before
cutting. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 365 calories, 11 g fat (5 g saturated fat), 62 mg cholesterol, 1,042 mg sodium, 34 g carbohydrate, 6 g fiber, 29 g protein.