Beef And Potato Nacho Casserole Recipe

Ingredients for Beef And Potato Nacho Casserole

How to Make Beef And Potato Nacho Casserole

1. Preheat oven to 350°F (175°C).
2. In a large skillet, brown 1 lb ground beef and 1/2 cup chopped onion until beef is cooked through. Drain off any excess grease.
3. Stir in 1 packet (1 ounce) taco seasoning, 1/2 cup water, and 1 (15 ounce) can tomato sauce.
4. Bring to a boil, then reduce heat and simmer for 5 minutes.
5. Spread the beef mixture evenly into a greased 9x13 inch baking dish.
6. Top with 1 (4 ounce) can diced green chilies, drained, 1 (15 ounce) can kidney beans, rinsed and drained, and 2 cups of thinly sliced potatoes.
7. In a medium bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1/2 cup chopped onion, 1/4 teaspoon black pepper, 1 teaspoon sugar, and 1 teaspoon Worcestershire sauce.
8. Pour the soup mixture evenly over the potatoes.
9. Sprinkle 1 teaspoon paprika over the top.
10. Cover the casserole with aluminum foil and bake for 15 minutes.
11. Remove the foil and bake for another 5-10 minutes, or until the casserole is lightly browned and bubbly.
12. Let the casserole stand for 10 minutes before cutting into squares and serving. Enjoy!