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Ingredients30 m servings 223 cals
Original recipe yields 12 servings
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
- Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
- Cook in the preheated oven 10 minutes, or until the cheese has melted.
Per Serving: 223 calories; 13.8 g fat; 12.8 g carbohydrates; 12.1 g protein; 42 mg cholesterol; 793 mg sodium. Full nutrition
ReviewsRead all reviews 4
Made this one night for my bunko group and they loved it. It's easy and you can add anything you want to it and make it a little different each time.