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Beef and Potato Nacho Casserole

 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.
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.