Beef and Potato Nacho Casserole
Need a gluten free hor d'oeuvre? Beef and Potato Nacho Casserole could be an amazing recipe to try. This recipe serves 8. One serving contains 182 calories, 7g of protein, and 3g of fat. Head to the store and pick up paprika, taco seasoning, condensed nacho cheese soup, and a few other things to make it today. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. If you like this recipe, you might also like recipes such as Beef Nacho Casserole, Nacho Potato Casserole, and Nacho Casserole.
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.
Spread into a greased 13-in. x 9-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.
Cover and bake at 350° for 1 hour. Uncover and bake for 15 minutes or until lightly browned.
Let stand for 10 minutes before cutting.