Wednesday, March 15, 2006

Mexicali Beef Potato Topper
Dear Jerry,

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


Mexicali Beef Potato Topper
from Campbell's Kitchen

Prep/Cook Time: 15 min.



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Ingredients:
1 lb. ground beef
1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup
1 cup Pace® 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® cookies for dessert.


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food for thought

Potatoes, like wives, should never be taken for granted. -Peter Pirbright


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Campbell Soup Company
Camden, NJ U.S.A. 08103-1701