Mexicali Beef Potato Topper
A cheesy ground beef sauce with the kick of picante makes a Southwestern-style topping for steaming baked potatoes, in this fun and quick-cooking main-dish.
Ingredients
1 pound ground beef
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 cup Pace® Picante Sauce
4 hot baked baked potato, split
0.5 cup sour cream(optional)
0.25 cup sliced pitted black olives (optional)
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 cup Pace® Picante Sauce
4 hot baked baked potato, split
0.5 cup sour cream(optional)
0.25 cup sliced pitted black olives (optional)
Instructions
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Reduce the heat to medium. Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling. Spoon the beef mixture over the potatoes. Top with sour cream and sliced black olives, if desired.
Reduce the heat to medium. Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling. Spoon the beef mixture over the potatoes. Top with sour cream and sliced black olives, if desired.
Mexicali Beef Potato Topper
A cheesy ground beef sauce with the kick of picante makes a Southwestern-style topping for steaming baked potatoes, in this fun and quick-cooking main-dish.
Directions
Print
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Reduce the heat to medium. Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling. Spoon the beef mixture over the potatoes. Top with sour cream and sliced black olives, if desired.
Ingredients
1 pound ground beef
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 cup Pace® Picante Sauce
4 hot baked baked potato, split
0.5 cup sour cream(optional)
0.25 cup sliced pitted black olives (optional)
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