Beef and Potato Nacho Casserole
I created this recipe for my family a few years ago because we all love Mexican-style food. It was an instant success with them - and so easy to prepare for me!
I created this recipe for my family a few years ago because we all love Mexican-style food. It was an instant success with them - and so easy to prepare for me!
- 1/2 cup milk
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon sugar
- 3/4 cup water
- 1/4 cup green pepper chopped
- 2 pounds lean ground beef
- 3/4 cup chopped onion divided
- 1 envelope taco seasoning
- 1 can (8 ounces) tomato sauce
- 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
- 1/4 paprika for garnish
- Carbohydrate 2.37611979082125 g
- Cholesterol 79.825 mg
- Fat 22.5101625 g
- Fiber 0.369218760803342 g
- Protein 19.57509375 g
- Saturated Fat 8.6526525 g
- Serving Size 1 1 Serving (148g)
- Sodium 84.64963540556 mg
- Sugar 2.0069010300179 g
- Trans Fat 3.426424375 g
- Calories 296 calories
Step-by-step
- 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.
Can frozen potatoes go straight into the dish without parcooking? Thawing them completely and blotting excess moisture prevents water from pooling at the bottom of your 13x9-inch baking dish during the bake. Raw spuds will release too much starch and liquid, destroying the structured layers. Swap frozen O'Brien potatoes for freshly grated russets if needed, but squeeze the grated starch thoroughly in a clean tea towel first. Lean ground beef means less rendered fat to drain, keeping the sauce from breaking. Brown the meat over medium heat for eight to ten minutes, ensuring all pink color disappears before adding liquids.What happens when canned kidney beans go straight from the tin into the skillet without a rinse? Excess canning liquid introduces unwanted sodium and metallic flavors that distort the spice blend. Drain and rinse the beans under cold running water until the liquid runs completely clear. Substitute black beans or pinto beans at a strict one-to-one volume ratio without altering the structural integrity of the casserole. Green peppers should be diced to a uniform quarter-inch size so they soften evenly in the dairy mixture.Why does the cheese sauce separate into an oily film during baking? High oven temperatures scorch dairy proteins quickly. Cover the baking dish with aluminum foil for the first 25 minutes of baking to trap steam and heat the interior gently. Remove the foil for the final 10 minutes of the one-hour total process to let the top brown properly. Store leftovers in an airtight glass container in the refrigerator for up to three days.
Why does the cheese sauce separate into an oily film during baking? High oven temperatures scorch dairy proteins quickly. Cover the baking dish with aluminum foil for the first 25 minutes of baking to trap steam and heat the interior gently. Remove the foil for the final 10 minutes of the one-hour total process to let the top brown properly. Store leftovers in an airtight glass container in the refrigerator for up to three days.
