Mexicali Beef Potato Topper

Two steps to a favorite family dish tonight makes everyone happy.

Mexicali Beef Potato Topper
from Campbell's Kitchen

Prep/Cook Time: 15 min.

1 lb. ground beef
1 can (10 3/4 oz.) Campbell's(R) Cheddar Cheese Soup
1 cup Pace(R) Chunky Salsa
4 hot baked potatoes, split
Sour cream (optional)
Sliced pitted ripe olives (optional)

Directions:
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, if desired. Serves 4.
To bake potatoes, pierce potatoes with fork. Bake at 400°F. for 1 hr.
or microwave on HIGH 10 1/2 to 12 1/2 min. or until fork-tender.

Kitchen Clip:
Slice oranges and red onion for a colorful salad accompaniment,
drizzle with a vinaigrette. Sprinkle vanilla ice cream with cinnamon;
serve with Pepperidge Farm(R) cookies for dessert.
Received on Fri Mar 11 18:55:09 2005