"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Beef and Potato Nacho Casserole Recipe

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This recipe for Beef and Potato Nacho Casserole, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, July 17, 2007


2 lbs ground beef
3/4 cup chopped onion,
1 package taco seasoning mix
3/4 cup water
1 can (8 oz) tomato sauce
1 (16 oz) can kidney beans, rinsed and drained
1 (24 oz) package frozen O'Brien potatoes, thawed
1 can nacho cheese soup
1/2 cup milk
1/4 teaspoon sugar
1 teaspoon worcestershire sauce

Brown beef and 1/2 cup onion in skillet; drain. Stir in taco seasoning, water and tomato sauce. Bring to a boil and simmer 1 minute. Spread meat mixture into a greased 13 x 9 baking dish. Top with beans and potatoes.

In bowl, combine soup, milk, 1/4 cup onions, sugar and worcestersire sauce; pour over potatoes.Sprinkle with paprika.

Cover with foil and bake at 350 for 1 hour. Remove foil and bake another 15 minutes.

Allow to stand 10 minutes before cutting.

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