Mexicali Beef Potato Topper

How to cook Mexicali Beef Potato Topper

Ingredients: 1 pound ground beef 1 (10.75 ounce) can Campbell’s Condensed Cheddar Cheese Soup 1 cup Pace Chunky Salsa 4 hot baked potatoes, split sour cream (spontaneous) sliced pitted ripe olives (unmandatory)

Directions: Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate eats. Pour off any abundance. Reduce the heat to device. Stir the soup and salsa 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 favored.


Servings Per Plan: 4

Amount Per Serving

Calories: 486

Total Fat: 17.6g Cholesterol: 73mg Sodium: 1113mg Total Carbs: 54.4g Dietary Fiber: 7.1g Protein: 25.4g

Prepare time:10 Min

Cook time:15 Min

Ready in:25 Min

Serving instead of:4 peoples

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