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Title: Beef and Potato Nacho Casserole
Categories: Beef Casserole
Yield: 8 Servings
| 2 | lb | Ground Beef |
| 3/4 | c | Chopped Onion -- Divided |
| 1 | pk | Taco Seasoning Mix (1 1/4 |
| Oz) | ||
| 3/4 | c | Water |
| 1 | cn | (8 Oz) |
| 1 | cn | (4 Oz) |
| 1 | cn | (16 Oz) |
| 1 | pk | (24 Oz) |
| 1 | cn | (11 Oz) |
| 1/2 | c | Milk |
| 1/4 | c | Chopped Green Bell Pepper |
| 1/4 | ts | Sugar |
| 1 | ts | Worcestershire Sauce |
| Tomato Sauce | ||
| Chopped Green Chiles -- | ||
| Drained | ||
| Red Kidney Beans -- Rinsed | ||
| And Drained | ||
| Frozen O'Brien Potatoes -- | ||
| Thawed | ||
| Condensed Nacho Cheese Soup | ||
| Undiluted |
Brown ground beef and 1/2 cup onion in skillet; drain. Stir in taco seasoning, water and tomato sauce. Bring to a boil and simmer 1 minute. Spread meat mixture into a greased 9- by 13-inch baking pan. Top with green chilies, beans and potatoes. In mixing bowl, combine soup, milk. green pepper, sugar, Worcestershire sauce and remaining onion; pour over potatoes. Cover with foil and bake at 350F for 1 hour. Remove foil and bake another 15 minutes or until lightly browned. Allow to stand 10 minutes before cutting into squares. Yield: 8 servings. Originally submitted to publisher by Gloria Warczak of Cedarburg, Wisconsin.
Recipe By : Country Casseroles - 1993 Reiman Pub - ISBN 0-89821-110-7
From: Dan Klepach Date: 22 Feb 97 National Cooking Echo Ä
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