Fajita Beef Potato Topper
You just have to try this deliciously creative dish...hot baked potatoes are topped with a savory mixture of sautéed sirloin steak, onions, peppers and a zesty sauce. Doesn't that sound fabulous?
Ingredients
2 tablespoons vegetable oil
0.5 pound boneless beef sirloin steakor beef top round steak, 3/4-inch thick, cut into very thin strips
1 medium onion, cut into 8 wedges
0.5 cup green pepper, cut into 2-inch strips
0.5 teaspoon dried oregano leaves, crushed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 cup water
2 teaspoons lime juice
0.25 teaspoon cumin
4 hot baked potato, split*
4 tablespoons Pace® Chunky Salsa
0.5 pound boneless beef sirloin steakor beef top round steak, 3/4-inch thick, cut into very thin strips
1 medium onion, cut into 8 wedges
0.5 cup green pepper, cut into 2-inch strips
0.5 teaspoon dried oregano leaves, crushed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 cup water
2 teaspoons lime juice
0.25 teaspoon cumin
4 hot baked potato, split*
4 tablespoons Pace® Chunky Salsa
Instructions
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef and set aside.
Heat the remaining oil in the skillet. Add the onion, pepper and oregano and cook until they're tender.
Add the soup, water, lime juice and cumin. Heat to a boil. Return the beef to the skillet and heat until the mixture is hot and bubbling. Spoon the mixture over the potatoes and top with the salsa.
Heat the remaining oil in the skillet. Add the onion, pepper and oregano and cook until they're tender.
Add the soup, water, lime juice and cumin. Heat to a boil. Return the beef to the skillet and heat until the mixture is hot and bubbling. Spoon the mixture over the potatoes and top with the salsa.
Fajita Beef Potato Topper
You just have to try this deliciously creative dish...hot baked potatoes are topped with a savory mixture of sautéed sirloin steak, onions, peppers and a zesty sauce. Doesn't that sou...
Directions
Print
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef and set aside.Heat the remaining oil in the skillet. Add the onion, pepper and oregano and cook until they're tender.Add the soup, water, lime juice and cumin. Heat to a boil. Return the beef to the skillet and heat until the mixture is hot and bubbling. Spoon the mixture over the potatoes and top with the salsa.
Ingredients
2 tablespoons vegetable oil0.5 pound boneless beef sirloin steakor beef top round steak, 3/4-inch thick, cut into very thin strips1 medium onion, cut into 8 wedges0.5 cup green pepper, cut into 2-inch strips0.5 teaspoon dried oregano leaves, crushed1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.25 cup water2 teaspoons lime juice0.25 teaspoon cumin4 hot baked potato, split*4 tablespoons Pace® Chunky Salsa
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