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) Condensed 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.
 TIP: 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 Wed Mar 15 14:32:44 2006