2 lbs. lean ground beef
3/4 c. chopped onion, divided
1 pkg. (1 1/4 oz.) taco seasoning mix
3/4 c. water
1 can (8 oz.) can tomato sauce
1 can (4 oz.) chopped green chilies, drained
1 can (16 oz.) red kidney beans, drained and rinsed
1 pkg. (24 oz.) frozen O'Brien potatoes, thawed
1 can (11 oz.) Nacho cheese soup, undiluted
1/2 c. milk
Paprika
1/4 c. chopped green pepper
1/4 tsp. sugar

Brown ground beef and 1/2 cup onion in skillet. Drain off excess fat. Stir in taco seasoning, water and tomato sauce. Bring to a boil and simmer for 1 minute. Spread meat mixture into a greased 9 x 13 pan. Top with green chilies beans and potatoes. In mixing bowl combine soup, milk, 1/4 cup onion, green pepper, sugar and Worcestershire sauce, pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350 degrees for 1 hour. Remove foil and bake another 15 minutes or until lightly browned. Allow to stand 10 minutes before cutting into squares. Makes 8 servings.