Ingredients Jump to Instructions ↓

  1. 12 thinly sliced sandwich steaks

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon pepper

  4. 1/2 teaspoon chili powder

  5. 11 ounces can tomato soup

  6. 14 ounces can chili with beans

  7. 1/2 cup chopped onions

  8. 1 cup grated Mexican blend cheese

  9. 1 bag Frito's corn chips

  10. 1 tsp. Olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375F. Break the sliced sandwich steaks into a skillet, cook on medium high heat & toss in olive oil until browned without overcooking. Add seasoning with salt, pepper & chili powder. Add tomato soup & chili beans. Cook slowly for a few minutes to heat & blend the flavors. Spread the corn chips in a baking dish, pour the steak mixture over the chips, top with chopped onions and grated cheddar cheese. Bake in the oven until the cheese melts, and serve piping hot.

  2. Lynn Byers McClellan


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