Fajita Beef Potato Topper

Why relegate baked potatoes to a side dish when they can be loaded with
peppers, onion and creamy steak sauce to make an astoundingly good
supper? Comfort food doesn't get much better than this!

Fajita Beef Potato Topper
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 15 min.

2 tablespoons vegetable oil
1/2 pound boneless beef sirloin steak * or* beef top round steak,
3/4-inch thick, cut into very thin strips
1 medium onion, cut into 8 wedges
1/2 cup green pepper, cut into 2-inch strips
1/2 teaspoon dried oregano leaves, crushed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular *or* 98% Fat Free)
1/4 cup water
2 teaspoons lime juice
1/4 teaspoon ground cumin
4 hot baked potatoes, split*
Pace® Chunky Salsa

1. Heat *1 tablespoon *oil in a 10-inch skillet over medium-high heat.
Add the beef and cook until it's well browned, stirring often. Remove
the beef and set aside.

2. Heat the remaining oil in the skillet. Add the onion, pepper and
oregano and cook until they're tender.

3. Add the soup, water, lime juice and cumin. Heat to a boil. Return the
beef to the skillet and heat until the mixture is hot and
bubbling. Spoon the mixture over the potatoes and top with the salsa.

/Tip*:*/ To make slicing easier, freeze beef for 1 hour.

/Tip*:*/ *To bake potatoes: Using a fork, pierce each potato. Bake at
400°F. for 1 hour *or* microwave on HIGH for 8 to 10 minutes or until
they're fork-tender.
Makes: 4 servings (1 potato each).

Kitchen Clip
                              Russet potatoes are the classic baking potato: their high
starch content causes them to bake up light and fluffy. Choose potatoes
that are about the same size so that they all cook at about the same rate.
Received on Sat Apr 30 12:51:03 2011