Beef Taco Casserole – a delicious recipe with salt, pepper, chili powder, tomato soup, chili beans, olive. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat the oven to 375u00b0 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.
996
kcal
Calories
64
g
Fat
15
g
Carbs
89
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 12 thinly sliced sandwich steaks, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon chili powder, and more.
Yes, Beef Taco Casserole falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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