Beef and Potato Nacho Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Good Saturday night dinner. My daughter, who doesn't really like Mexican food, loves this. Ingredients:
2 lbs lean ground beef |
3/4 cup chopped onion, divided |
1 (1 1/4 ounce) package taco seasoning mix |
3/4 cup water |
1 (8 ounce) can tomato sauce |
1 (4 ounce) can chopped green chilies, drained |
1 (14 ounce) can red kidney beans, rinsed and drained |
1 (16 ounce) package o'brien frozen potatoes, thawed |
1 (10 3/4 ounce) can nacho cheese soup, undiluted |
1/2 cup milk |
1/4 cup chopped green pepper |
1/4 teaspoon sugar |
1 teaspoon worcestershire sauce |
paprika |
Directions:
1. Preheat oven to 350.
2. Brown beef and 1/2 cup onion in skillet, drain fat.
3. Stir in taco seasoning, water and tomato sauce.
4. Bring to a boil and simmer 5 minutes.
5. Spread meat mixture into a greased 9 x 13 pan. Top with chilies, kidney beans and potatoes.
6. In mixing bowl, combine soup, milk, remaining onion, pepper, sugar and worcestershire sauce.
7. Pour over potatoes.
8. Sprinkle with paprika.
9. Cover with foil and bake 15 minutes.
10. Uncover and bake another 5-10 until lightly browned.
11. Allow to stand 10 minutes before cutting into squares.
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