Description:

Easy to make beef taco casserole.

Source:

jeff

Serves/Makes:4 or more

Ingredients

• 12 thinly sliced sandwich steaks
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) pepper
• 1/2 tsp (2 ml) chili powder
• 1 11 oz (308 grm). can tomato soup
• 1 14 oz (392 grm). can chili beans
• 1/3 cup (80 ml) sliced olives
• 1/2 cup (125 ml) chopped onions
• 1 cup (225 ml) grated cheddar
• 1 10-1/2 oz (294 grm). bag of corn chips

Preparation

• Preheat the oven to 375 degrees (200 C.).
• Break 12 thinly sliced sandwich steaks into a skillet, cook and toss until browned without overcooking.
• Season with 1/4 tsp (1 ml). of salt, pepper and 1/2 tsp (2 ml). of chili powder.
• Add one 11 oz (308 grm). can of tomato soup and one 14 oz (392 grm). can of chili beans.
• Cook slowly for a few minutes to heat and blend the flavors.
• Spread a 10-1/2 oz (294 grm). package of corn chips in a baking dish, pour the steak mixture over the chips, top with 1/3 cup (80 ml) of sliced ripe olives, 1/2 cup (125 ml) of chopped onions and 1 cup (225 ml) of grated cheddar cheese.
• Bake in the oven until the cheese melts, and serve piping hot.

Comments

I usually use Philly-Gourmet Sandwich Steaks for this because they are convienantly sliced and 100% pure beef. http://quakermaidmeats.com/pg/pgsteakpatty.html