| BEEF TACO CASSEROLE Recipe courtesy of HollysHints.com |
Submitted by: Jeff S Feb. 2003 |
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Preheat oven: 375° F |
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12 thinly sliced sandwich steaks |
| Break 12 thinly sliced sandwich steaks into a
skillet, cook and toss until browned without overcooking. Season with ¼ tsp.
salt & pepper and ½ tsp. 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, ½ 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 conveniently sliced and 100% pure beef. |
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