Mexicali Beef Potato Topper
Provided by: Campbell's Kitchen
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.
- 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 the sour cream and olives, if desired.
- Ingredient Note: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 10 minutes or bake at 400°F. for 1 hour or until fork-tender.
- Flavor Variation: for Taco Beef Potato Topper, omit the soup. Stir 1 tablespoon chili powder in with the picante sauce. Proceed as directed above and top the potatoes with shredded Cheddar cheese.