"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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.
Contributor:  
Contributor:  

Added: Tuesday, July 17, 2007
Category:
Category:
Ingredients:  
Ingredients:  
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
paprika
Directions:
Directions:
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 350º for 1 hour. Remove foil and bake another 15 minutes.

Allow to stand 10 minutes before cutting.
Number Of Servings:
Number Of Servings:
8

 

 

 

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