Beef Taco Casserole


prep 0:10       total 0:20


3 to 6 servings



12 thinly sliced sandwich steaks *
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. chili powder
1 can (10-3/4 oz.) tomato soup
1 can (14 oz.) chili beans
1/3 cup sliced olives
1/2 cup chopped onions
1 pkg. (10-1/2 oz.) corn chips


Preheat the oven to 375°F. Break 12 thinly sliced sandwich steaks into a skillet, cook and toss until browned without overcooking. Season salt, pepper and chili powder. Add tomato soup and chili beans. Cook slowly for a few minutes to heat and blend the flavors. Spread corn chips in a baking dish, pour the steak mixture over the chips, top with sliced ripe olives, chopped onions and grated cheddar cheese. Bake in the oven until the cheese melts, and serve piping hot. Enjoy!

Author's Comments

* I usually use Philly-Gourmet Sandwich Steaks for this because they are already pre-sliced and 100% pure beef. You can find Philly-Gourmet Sandwich Steaks at Safeway, to find store close to you enter your zip code here:

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1 Recipe Reviews


Kym reviewed Beef Taco Casserole on June 15, 2004

The Philly cheese steaks are easy to use and great on the recipie. My husband takes this to work the next day and all the rest of his crew are begging for the recipie to give their wives!!! THANX