Mexicali Beef Potato Topper
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"A cheesy ground beef sauce with the kick of salsa makes a Southwestern-style topping for steaming baked potatoes, in this fun and quick-cooking main-dish."
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Ingredients25 m servings 486 cals
Original recipe yields 4 servings
- 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 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 desired.
- Tip: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 10 minutes or bake at 400 degrees F. for 1 hour or until fork-tender.
Per Serving: 486 calories; 17.6 g fat; 54.4 g carbohydrates; 25.4 g protein; 73 mg cholesterol; 1113 mg sodium. Full nutrition