Nacho Beef and Potato Casserole

• 2 lbs lean ground beef
• 34 cup chopped onion, divided
• 1 (1 1/2 ounce) envelope taco seasoning
• 1 (8 ounce) can tomato sauce
• 34 cup water
• 1 (4 ounce) canchopped green chilies, drained
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (24 ounce) package o'brien frozen potatoes, thawed
• 1 (11 ounce) can nacho cheese soup, undiluted
• 12 cup milk
• 14 cup chopped green pepper
• 1 teaspoon Worcestershire sauce
• 14 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.
2. Stir in the taco seasoning, tomato sauce and water.
3. Bring to boil; reduce heat and simmer for 1 minute.
4. Spread into a greased 13-in.
5. x 9-in.
6. baking dish.
7. Top with the green chilies, beans and potatoes.
8. In large bowl, combine the soup, milk, green pepper, Worcestershire sauce, sugar and remaining onions; pour over potatoes.
9. Sprinkle with paprika.
10. Cover and bake at 350 for 1 hour.
11. Uncover and bake for 15 minutes or until lightly browned.
12. Let stand for 10 minutes before cutting into squares.
13. Yield: 8 servings.

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

Taken from www.food.com/recipe/nacho-beef-and-potato-casserole-344208 (may not work)