Ingredients
2 pounds lean ground beef (90% lean)3/4 cup chopped onion, divided1 envelope taco seasoning1 can (8 ounces) tomato sauce3/4 cup water1 can (4 ounces) chopped green chilies, drained1 can (16 ounces) kidney beans, rinsed and drained1 package (24 ounces) frozen O’Brien potatoes, thawed1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted1/2 cup milk1/4 cup chopped green pepper1 teaspoon Worcestershire sauce1/4 teaspoon sugarPaprika
Preparation
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 13x9-in. 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.
