BEEF TACO CASEROLE
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Preheat oven to 375°. Pan fry until browned, being careful not to overcook. Season with 1/4 tsp. of salt, peppers 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 beef ribeye mixture over the chips, top with 1/3 cup of sliced ripe olives, 1/2 cup of chopped onions and one cup grated cheddar cheese. Bake in the oven until the cheese melts, and serve piping hot.