10. Beef and Potato Nacho Casserole

I found this on the WW website, through the forums, and I haven't been able to track down the original. This was AMAZING. It had great flavor, a tiny bite, but not too much for kids, and makes 8 good sized servings! This is a winner! I have no leftovers! I am not posting the original because I tweaked it a bunch. Originally there was sugar, and onions, and no tomatoes, and no shredded cheese on top! I added those, and it brought the points per serving from 5 to just 6. We will live (with happy bellies!)!

Beef and Potato Nacho Casserole - 6 points per serving.
Makes 8 servings

16 oz 95% lean/5% fat raw ground beef
2 Tbsp Ortega Taco seasoning
8 oz canned tomato sauce
4 oz canned green chili peppers
16 oz canned kidney beans
11 oz canned condensed cheese soup
1/2 cup(s) fat-free skim milk
1 tsp Heinz Worcestershire Sauce
1 tsp paprika
32 oz frozen potatoes o'brien, thawed ( I just used southern style chopped frozen potatoes)
11 oz canned diced tomatoes, drained
1/2 cup(s) Kraft Shredded Three-cheese
1 pound(s) frozen pepper strips, thawed

In a large skillet, cook beef 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. Add pepper strips, simmer for 1 more minute.
Spread into a greased 13-in. x 9-in. baking dish. Top with (in this order) beans, tomatoes, green chilies and potatoes.
In large bowl, combine the soup, milk, and Worcestershire sauce, pour over potatoes. Sprinkle with paprika.
Cover and bake at 350° for 1 hour.
Uncover, add 1/2 cup shredded cheese to top and bake for 15 minutes or until lightly browned.
Let stand for 10 minutes before cutting into squares.