Beef-Potato Nacho Casserole

Serves: 8
Total Calories: 379


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


Brown beef. Add 1/2 cup onion in skillet; drain. Stir in taco mix, water, and tomato sauce. Bring to a boil and simmer one minute. Spread meat mixture into greased 9x13-inch pan. Top with green chiles, beans, and potatoes.

In bowl, combine soup, milk, remaining 1/4 cup onion, green pepper, sugar, and Worcestershire sauce. Pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350° for one hour. Remove foil and bake 15 minutes more until light golden brown. Let stand 10 minutes before cutting.

Nutritional Facts:

Serves: 8
Total Calories: 379
Calories from Fat: 76

This Beef-Potato Nacho Casserole recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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