Beef And Potato Nacho Casserole

• 2 pounds lean ground beef (90% lean)
• 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
• Paprika

1. 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.
2. 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.
3. Cover and bake at 350u0b0 for 1 hour. Uncover and bake for 15 minutes or until lightly browned. Let stand for 10 minutes before cutting.

lean ground beef, onion, taco, tomato sauce, water, green chilies, kidney beans, frozen obrien potatoes, cheese soup, milk, green pepper, worcestershire sauce, sugar, paprika

Taken from www.tasteofhome.com/recipes/beef-and-potato-nacho-casserole/ (may not work)