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

Brown ground beef and 1/2 cup onion in skillet; drain excess fat. Stir in taco seasonings, water and tomato sauce. Bring to a boil and simmer 1 minute. Spread meat mixture into a greased 9 x 13 inch baking 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 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. Yields 8 servings.