2 pounds lean ground beef
3/4 cup chopped onion, divided
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
3/4 cup water
1 can (4 ounces) chopped green chilies, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 package (24 ounces) frozen O'Brien potatoes, thawed
1 can (11 ounces) nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon sugar
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 large bowl, combine the soup, milk, green pepper, Worcestershire sauce, sugar and remaining onions; pour over potatoes.
Sprinkle with paprika.
Cover and bake at 350°F for 1 hour.
Uncover and bake for 15 minutes or until lightly browned.
Let stand for 10 minutes before cutting into squares.
Yield: 8 servings.