Beef and Potato Nacho Casserole

Beef and Potato Nacho Casserole

2 pounds lean ground beef
3/4 cup chopped onion, divided
1 package (1-1/4 ounces) taco seasoning mix
3/4 cup water
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies, drained
1 can (16 ounces) red kidney beans, rinsed and drained
1 package (24 ounces) frozen O’Brien potatoes, thawed
1 can (11 ounces) nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1/4 teaspoon sugar
1 teaspoon Worcestershire sauce

Brown ground beef and 1/2 cup onion in skillet; drain excess fat. Stir in taco seasoning, water and tomato sauce. Bring to boil and simmer 1 minute. Spread meat mixture into a greased 9-in. x 13-in. baking pan. Top with green chilies, beans and potatoes.

In mixing bowl, combine soup, milk, 1/4 cup onions, green pepper, sugar and Worcestershire sauce; pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350° for 1 hour.

Remove foil and bake another 15 minutes, or until lightly browned. Allow to stand 10 minutes before cutting into squares.

Makes 6 to 8 servings