Prep 15 mins
Cook 25 mins
I got this off of another website a while ago. Good Saturday night dinner. My daughter, who doesn't really like Mexican food, loves this.
- 2 lbs lean ground beef
- 3⁄4 cup chopped onion, divided
- 1 (1 1/4 ounce) package taco seasoning mix
- 3⁄4 cup water
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) canchopped green chilies, drained
- 1 (14 ounce) can red kidney beans, rinsed and drained
- 1 (16 ounce) package o'brien frozen potatoes, thawed
- 1 (10 3/4 ounce) can nacho cheese soup, undiluted
- 1⁄2 cup milk
- 1⁄4 cup chopped green pepper
- 1⁄4 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- Preheat oven to 350.
- Brown beef and 1/2 cup onion in skillet, drain fat.
- Stir in taco seasoning, water and tomato sauce.
- Bring to a boil and simmer 5 minutes.
- Spread meat mixture into a greased 9 x 13 pan. Top with chilies, kidney beans and potatoes.
- In mixing bowl, combine soup, milk, remaining onion, pepper, sugar and worcestershire sauce.
- Pour over potatoes.
- Sprinkle with paprika.
- Cover with foil and bake 15 minutes.
- Uncover and bake another 5-10 until lightly browned.
- Allow to stand 10 minutes before cutting into squares.
Unfortunately, this wasn't a hit with us. Usually I think I can fix a recipe with just a little of this or that, but this one was just completely off the mark with us. The cooking time in the recipe was way too short (which I knew from reading the reviews). I went right by the recipe, and I ate mine in a bowl, and my husband and son rolled theirs into a burrito. My 19 month old twins did enjoy it, so they got the leftovers.
My step-daughter found this recipe in TOH magazine. We made a few changes to suit us--used hot/spicy taco seasoning in the meat. Left out the chopped green pepper and sugar. Added a little extra Worcestershire. Our recipe said cover and bake 60 minutes with the rest being the same. I don't think it would have been heated through with less cooking time. Thanks for posting.
Made this last night when I found out we were having last minute company. I got the recipe off another site a while back. I cut the ground beef and it's ingredients in half. Cut the potatoes in half as well. Kept the top sauce the same. I used a can of Ranch style beans, rinsed because I was out of pinto beans. We all loved it. We eat a lot of mexican food here in Texas and this was something different, with the potatoes. Next time I may add a little cheese to the top. I was wishing I had some guacamole to go with it, but I served it with nachos. I think Mexicorn would be good with it too. Served 5 adults and 1 child. Thanks for posting, saved me the time!