Beef and Potato Nacho Casserole

homecook

New member
1-1/2 lbs. 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
Paprika

My notes: I've sometimes used 2 cans Rotel in place of the can of tomato sauce and can of chilies) I smash up the tomatoes.

I've also melted Nacho Velveeta and added the milk, etc.

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

In a bowl, mix the soup, milk, 1/4 cup onions, green pepper, sugar and Worcestershire sauce; put this 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.
 

Cooksie

Well-known member
Site Supporter
That sounds like something my husband would really like. He loves casseroles. Thanks!
 
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