Ingredients:
12 thinly sliced sandwich steaks
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 cup sliced olives
1/2 cup chopped onions
1 cup grated cheddar
bag of corn chips

Directions:
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.

I usually use Philly-Gourmet Sandwich Steaks for this because they are conveniently sliced and 100% pure beef.