Beef Taco Casserole Recipe

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Servings: 1


  • 12 x Philly-Gourmet (thinly sliced) sandwich steaks or possibly thinly sliced beef
  • 1/4 tsp salt pepper
  • 1/2 tsp chili pwdr.
  • 1 x (11 ounce.) can of tomato soup
  • 1 x (14 ounce.) can chili beans.
  • 1 x (10-1/2 ounce.) package corn chips
  • 1/3 c. sliced ripe olives
  • 1/2 c. minced onions
  • 1 c. grated cheddar


  1. Preheat the oven to 375 F. Break 12 Philly-Gourmet (thinly sliced)
  2. sandwich steaks into a skillet, cook and toss till browned without overcooking. Season with 1/4 teaspoon of salt, pepper and 1/2 teaspoon of chili pwdr. Add in one (11 ounce.) can of tomato soup and one (14 ounce.) can of chili beans. Cook slowly for a few min to heat and blend the flavors. Spread a (10-1/2 ounce.) package of corn chips in a baking dish, pour the steak mix over the chips, top with 1/3 c. of sliced ripe olives, 1/2 c. of minced onions and one c. of grated cheddar cheese. Bake in the oven till the cheese melts, and serve piping warm.
  3. Beef can be thinly sliced by allowing it to partially freeze. Slice with a sharp knife


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