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Sliced Beef Taco Casserole
Easy to Make Beef Taco Casserole |
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12 thinly sliced sandwich steaks
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. chili powder
11oz. can tomato soup
14oz. can chili beans
1/3 cup sliced olives
1/2 cup chopped onions
1 cup grated cheddar
bag of corn chips
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Preheat the oven to 375° F.
Break 12 thinly sliced sandwich steaks into a skillet, cook and toss until browned without overcooking. Season with 1/4 tsp. of salt, pepper and 1/2 tsp. of chili powder.
Add one (11 oz.) can of tomato soup and one (14 oz.) can of chili beans. Cook slowly for a few minutes to heat and blend the flavors.
Spread a (10-1/2 oz.) package of corn chips in a baking dish, pour the steak mixture over the chips, top with 1/3 cup of sliced ripe olives, 1/2 cup of chopped onions and one cup of grated cheddar cheese. Bake in the oven until the cheese melts, and serve piping hot.
I usually use Philly-Gourmet Sandwich Steaks for this because they are convienantly sliced and 100% pure beef.
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Preparation Time: 30 minutes |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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jeff
California
United States |
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| This recipe has been viewed 4770 times. |
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