Steak-umm® Taco Casserole
- 12 Steak-umm® Sliced Steaks
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. (or more) chili powder
- 11 oz. can tomato soup
- 14 oz. can chili beans
- 1/3 cup sliced ripe olives
- 1/2 cup chopped onion
- 1 cup grated cheddar cheese
- 10-1/2 oz. pkg. corn chips
Preheat oven to 375°F. Break frozen steaks into a skillet. Cook as directed on package. Do not overcook. Season with salt, pepper and chili powder. Add tomato soup and chili beans, cook slowly for a few minutes to heat and blend flavors. Spread corn chips in a baking dish. Pour steak mixture over chips. Top with olives, onion and cheese. Bake in oven until cheese melts.
Tip: This steak mixture is also very good as taco filling. Fill tacos with steak mixture and top with shredded lettuce, chopped onions, chopped tomatoes, sliced ripe olives and grated cheddar cheese.
4 servings