• 12 thinly sliced sandwich steaks(like philly)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. chili powder
• 11 oz. can tomato soup
• 14 oz. can chili beans
• 1/3 C.. sliced black olives
• 1/2 C.. chopped onions
• 1 C. grated cheddar
• Bag of 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 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 C. of sliced ripe olives, 1/2 C. of chopped onions and one C. of grated cheddar cheese. Bake in the oven until the cheese melts, and serve piping hot.