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Taco Casserole

1 pound ground beef
3 green onions, sliced
1 garlic clove, minced
1 (1 1/4-ounce) envelope taco seasoning mix
1 (15 1/2-ounce) can kidney beans, undrained
1 (8-ounce) can tomato sauce
1 (4.5-ounce) can chopped green chilies, undrained
1 (30-ounce) package country style hash browns
1 cup (4 ounces) shredded cheddar cheese
Toppings: salsa, sour cream, sliced green onions

1. Cook first 4 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain mixture, and return to skillet.
2. Drain kidney beans, reserving 1/4 cup liquid. Stir reserved liquid, tomato sauce, and chilies into meat mixture. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish; top with half of kidney beans and half of potatoes. Repeat layers with remaining meat mixture, beans, and potatoes.
   Bake at 350*F (175*C) for 30 minutes; sprinkle with cheddar cheese, and bake 5 more minutes. Serve with desired toppings.

Makes 6 servings.