Beef and Potato Nacho Casserole

My mom used to make this when I was a kid and I loved it. Haven't had it in years. It's a simple, easy dish to make when you're short on time. (Hence making it on a Friday when I work all day )

2 lbs lean ground beef
1 medium onion, chopped
4 garlic cloves, finely chopped
1 package taco seasoning, reduced sodium
8 oz no salt added tomato sauce
3/4 cup water
1 small can, green chilies, drained
1 can reduced sodium kidney beans
1 24 oz package Ore-Ida O'Brien Potatoes, thawed
1 can campbells Fiesta Nacho Cheese soup
1/2 cup skim milk
1/2 small green bell pepper
1 tsp worcestershire sauce

Preheat oven tp 350 and grease a 9x13" pan

Heat a large skillet to medium-high and add beef, garlic, and onion. Cook thoroughly until no longer pink, drain if necessary. Stir in taco seasoning, tomato sauce and water. Bring to a boil, then reduce heat to a simmer for 4 minutes.

Spread mixture into greased pan. Top with green chilies, beans and potatoes. In a bowl, combine soup, milk, green pepper and worcestershire sauce, pour over top potatoes. Sprinkle with smoked paprika, if desired.

Cover with foil and bake for 1 hr. Uncover and bake an additional 15 minutes. Let stand 10-15 minutes before serving.

Makes 8 servings

Per Serving
Calories 332, Carbs 36, Fat 9, Protein 28, Fiber 8, Sodium 646

Going to serve this with a green salad..