- 2 pounds lean ground beef
- 3/4 cup chopped onion, divided
- 1 (1.25 ounce) package taco seasoning mix
- 3/4 cup water
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can chopped green chilies, drained
- 1 (16 ounce) can red kidney beans, rinsed and drained
- 1 (24 ounce) package frozen O'Brien potatoes, thawed
- 1 (10.75 ounce) can nacho cheese soup, undiluted
- 1/2 cup milk
- 1/4 cup chopped green pepper
- 1/4 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- Paprika
- Brown ground beef and 1/2 cup onion in skillet; drain excess fat. Stir in taco seasoning, water and tomato sauce. Bring to boil and simmer 1 minute. Spread meat mixture into a greased 9-in. x 13-in. baking pan. Top with green chilies, beans and potatoes. In mixing bowl, combine soup, milk, 1/4 cup onions, green pepper, sugar and Worcestershire sauce; pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350 degrees F for 1 hour. Remove foil and bake another 15 minutes, or until lightly browned. Allow to stand 10 minutes before cutting into squares.