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    Beef Taco Casserole


    Source of Recipe


    Aunt Saunny
    Ingredients:

    12 thinly sliced sandwich steaks
    1/4 tsp salt
    1/4 tsp pepper
    1/2 tsp chili powder
    11 oz can tomato soup
    14 oz can chili beans
    1/3 cup sliced olives
    1/2 cup chopped onions
    1 cup grated cheddar
    bag of corn chips

    Directions:
    Preheat the oven to 375° F. Break 12 frozen 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.

 

 

 

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