Subject: Campbell's Mexicali Beef Potato Topper
From: Unicorn (unicorn@indenial.com)
Date: Fri Feb 16 2001 - 19:39:32 EST
Food for Thought:
Never fear spoiling children by making them too happy. Happiness is the
atmosphere in which all good affections
grow. (Ann Eliza Bray)
Recipe of the Day:
Top off the week with a great Campbell's topper. Our Cheddar Cheese Soup
combines with ground beef and Pace
Salsa to create a "souper spud" meal.
Campbell's Mexicali Beef Potato Topper
Prep/Cook Time: 15 minutes
1 lb. ground beef
1 can Campbell's Cheddar Cheese Soup
1 cup Pace Chunky Salsa
4 hot baked potatoes, split
Sour cream (optional)
Sliced pitted ripe olives (optional)
COOK beef in skillet until browned. Pour off fat.
ADD soup and salsa and heat through. Serve over potatoes. Top with sour
cream and olives. Serves 4.
Shopping List:
1 can Campbell's Cheddar Cheese Soup
1 lb. ground beef
Sour cream (optional)
Sliced pitted ripe olives (optional)
4 baking potatoes
Pace Chunky Salsa
Kitchen Clip:
To bake potatoes, clean 4 potatoes thoroughly and pierce with fork. Bake
at 400 degrees F. for 1 hour or
microwave on HIGH 10 1/2 to 12 1/2 min. or until fork-tender. Remove
from heat and wrap in foil. Let stand 3 to
5 min.
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