Show Subscription Form




Beef and Potato Nacho Casserole Recipe
Beef and Potato Nacho Casserole Recipe photo by Taste of Home

Beef and Potato Nacho Casserole Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + standing
MAKES: 8 servings

Ingredients

  • 2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 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

Nutritional 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.

Directions

  1. 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.
  2. 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; pour over potatoes. Sprinkle with paprika.
  3. 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.
Originally published as Beef and Potato Nacho Casserole in Country Extra September 1990, p47

Nutritional 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.

Reviews for Beef and Potato Nacho Casserole

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 6, 2014

Saved recipe just today!

MY REVIEW
Reviewed Sep. 16, 2013

I used salsa instead of tomato sauce and water. I also omitted the green peppers and soup and used Mexican cheese blend . It was a great idea, I just made it my own. Thank you

MY REVIEW
Reviewed Sep. 16, 2013

I left out tomato sauce and water and used salsa instead. I also left out soup milk and green pepper and used Mexican blend cheese. You had a really great idea and I just made it my own. Thank you.

MY REVIEW
Reviewed Dec. 2, 2012

We loved this! The only change we made was to use star tator tots instead of the potatoes. It was not sloppy or a mess and my family of picky eaters loved it.

MY REVIEW
Reviewed Dec. 2, 2012

My family loved this! We used star shaped tator tots instead of the frozen potatoes. Otherwise we followed the recipe exactly and it turned out fantastic!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT