Mexicali Beef Potato Topper |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A cheesy ground beef sauce with the kick of salsa makes a Southwestern-style topping for steaming baked potatoes, in this fun and quick-cooking main-dish. Ingredients:
1 pound ground beef |
1 (10.75 ounce) can campbell's® condensed cheddar cheese soup |
1 cup pace® chunky salsa |
4 hot baked potatoes, split |
sour cream (optional) |
sliced pitted ripe olives (optional) |
Directions:
1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2. Reduce the heat to medium. Stir the soup and salsa in the skillet and cook until the mixture is hot and bubbling. Spoon the beef mixture over the potatoes. Top with the sour cream and olives, if desired.
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