Beef & Potato Nacho Bake
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|Fri, 12-07-2012 - 9:10am|
Beef and Potato Nacho Bakee
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
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 x 9 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.
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.