Beef Taco Casserole – a delicious recipe with salt, pepper, chili powder, tomato soup, chili beans, olives. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat the oven to 375 degrees (200 C.).
2
Break 12 thinly sliced sandwich steaks into a skillet, cook and toss until browned without overcooking.
3
Season with 1/4 tsp (1 ml).
4
of salt, pepper and 1/2 tsp (2 ml).
5
of chili powder.
6
Add one 11 oz (308 grm).
7
can of tomato soup and one 14 oz (392 grm).
8
can of chili beans.
9
Cook slowly for a few minutes to heat and blend the flavors.
10
Spread a 10-1/2 oz (294 grm).
11
package of corn chips in a baking dish.
12
Pour the steak mixture over the chips.
13
Top with 1/3 cup (80 ml) of sliced ripe olives, 1/2 cup (125 ml) of chopped onions and one cup of grated cheddar cheese.
14
Bake in the oven until the cheese melts, and serve piping hot.
15
Enjoy!
1180
kcal
Calories
57
g
Fat
76
g
Carbs
96
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 9 ingredients. The key ingredients include: 12 thinly sliced sandwich steaks, 1/4 tsp (1 ml) salt, 1/4 tsp (1 ml) pepper, 1/2 tsp (2 ml) 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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