6 oz. broad egg noodles (I used Quinoa for Gluten Free)
1 lb. ground beef
1 med. onion
1 can tomato soup
Chili powder to taste
Salt & pepper to taste
16 oz. can red kidney beans, drained
Corn chips, crushed
1 c. grated sharp Cheddar cheese
1 lb. ground beef
1 med. onion
1 can tomato soup
Chili powder to taste
Salt & pepper to taste
16 oz. can red kidney beans, drained
Corn chips, crushed
1 c. grated sharp Cheddar cheese
Cook noodles and drain. Saute ground beef and onion. Stir in tomato soup, chili powder, salt and pepper. Simmer 10 minutes. Add kidney beans. Arrange alternate layers of meat mixture and noodles in 2 quart dish. Sprinkle crushed corn chips over top and cheese. Bake at 350 degrees for 30 minutes. Serves 6-8.
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