Ingredients:
2 lbs lean ground beef
3/4 cup chopped onions, divided
1 (1 1/4 ounce) packages taco seasoning mix
3/4 cup water
1 (8 ounce) cans tomato sauce
1 (4 ounce) cans chopped green chilies, drained
1 (14 ounce) cans red kidney beans, rinsed and drained
1 (16 ounce) packages o’brien frozen potatoes, thawed
1 (10 3/4 ounce) cans nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green peppers
1/4 teaspoon sugar
1 teaspoon Worcestershire sauce
paprika
Directions:
Preheat oven to 350.
Brown beef and 1/2 cup onion in skillet, drain fat.
Stir in taco seasoning, water and tomato sauce.
Bring to a boil and simmer 5 minutes.
Spread meat mixture into a greased 9 x 13 pan. Top with chilies, kidney beans and potatoes.
In mixing bowl, combine soup, milk, remaining onion, pepper, sugar and worcestershire sauce.
Pour over potatoes.
Sprinkle with paprika.
Cover with foil and bake 15 minutes.
Uncover and bake another 5-10 until lightly browned.
Allow to stand 10 minutes before cutting into squares.
Servings: 8
Time preparation: 15 min.
Time total: 40 min.