Subject: Campbells Fajita Beef Potato Topper
From: Unicorn (unicorn@indenial.com)
Date: Fri Oct 12 2001 - 15:59:46 EDT
Food for Thought:
The world is moving so fast these days that the man who says it can't be
done is generally
interrupted by someone doing it. (Harry Emerson Fosdick)
Recipe of the Day:
Top off the week with our Fajita Beef Potato Topper--a delicious skillet
blend of Campbell's Cream
of Mushroom Soup, sirloin, onion, green pepper and Mexican flavors.
Campbell?s Fajita Beef Potato Topper
Prep/Cook Time: 25 min.
1/2 lb. boneless beef sirloin or top round steak, 3/4" thick
2 tbsp. vegetable oil
1 medium onion, cut into 8 wedges
1/2 cup green pepper cut in 2" strips
1/2 tsp. dried oregano leaves, crushed
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/4 cup water
2 tsp. lime juice
1/4 tsp. ground cumin
4 hot baked potatoes, split*
Pace Chunky Salsa
SLICE beef into very thin strips.
HEAT 1 tbsp. oil in skillet. Add beef and cook until browned, stirring
often. Remove beef.
HEAT remaining oil in skillet. Add onion, pepper and oregano and cook
until tender.
ADD soup, water, lime juice and cumin. Heat to a boil. Return beef to
skillet and heat through.
Spoon over potatoes and top with salsa. Serves 6.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/2 lb. boneless beef sirloin or top round steak, 3/4" thick
Pace Chunky Salsa
Vegetable oil
Lime juice
4 hot baked potatoes
Medium onion
Green pepper
Dried oregano leaves
Ground cumin
Kitchen Clip:
The potato first took root with the Incas in Peru, but today is grown
throughout the world.
Russets--large, oval potatoes with rough brown skins--are the most
popular for baking. Choose firm
potatoes without black or green areas on the skin or sprouting eyes.
What's New:
Introducing Campbell?s Supper Bakes. It's the easy, delicious meal kit
with
great homemade taste! Visit www.campbellkitchen.com to find out more.
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