Easy to make whole family can enjoy
Preheat the oven to 375? F. Break 12 thinly sliced sandwich steaks into a skillet, cook and toss until browned without overcooking. Season with 1/4 tsp. of salt, pepper and 1/2 tsp. of chili powder. Add one (11 oz.) can of tomato soup and one (14 oz.) can of chili beans. Cook slowly for a few minutes to heat and blend the flavors. Spread a (10-1/2 oz.) package of corn chips in a baking dish, pour the steak mixture over the chips, top with 1/3 cup of sliced ripe olives, 1/2 cup of chopped onions and one cup of grated cheddar cheese. Bake in the oven until the cheese melts, and serve piping hot.
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Serving Size: 1 Serving (1927g) | ||
Recipe Makes: 5 | ||
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Calories: 1420 | ||
Calories from Fat: 188 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 23.7mg | 7 % | |
Sodium 4273.9mg | 147 % | |
Potassium 3907.3mg | 103 % | |
Total Carbohydrate 241.9g | 71 % | |
Dietary Fiber 65.4g | 261 % | |
Sugars, other 176.6g | ||
Protein 75.1g | 107 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1420
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