Beef and Potato Nacho Casserole |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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! Ingredients:
2 pounds ground beef |
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:
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.
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