Beef Taco Casserole

• 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

1. Preheat the oven to 375u0b0 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.

salt, pepper, chili powder, tomato soup, chili beans, olive, onion, cheddar cheese, corn chips

Taken from www.food.com/recipe/beef-taco-casserole-59649 (may not work)