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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Easy to make beef taco casserole Ingredients:
12 thinly sliced sandwich steaks |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon chili powder |
1 (11 ounce) can tomato soup |
1 (14 ounce) can chili beans |
1/3 cup sliced olive |
1/2 cup chopped onion |
1 cup grated cheddar cheese |
1 bag corn chips |
Directions:
1. Preheat the oven to 375° F.
2. Break 12 thinly sliced sandwich steaks into a skillet, cook and toss until browned without overcooking.
3. Season with 1/4 tsp.
4. of salt, pepper and 1/2 tsp.
5. of chili powder.
6. Add one (11 oz.) can of tomato soup and one (14 oz.) can of chili beans.
7. Cook slowly for a few minutes to heat and blend the flavors.
8. 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.
9. Bake in the oven until the cheese melts, and serve piping hot.
10. I usually use Philly-Gourmet Sandwich Steaks for this because they are convienantly sliced and 100% pure beef.
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