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|
|Calories from Fat: 188 (13%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1420
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