Fajita Beef Potato Topper

Campbell's Fajita Beef Potato Topper Recipe

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?

At a glance

Prep

10 min.

Total

25 min.

Serves

4

Servings: potato each

Cook: 15 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

2 tablespoons vegetable oil
1/2 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into very thin strips
1 medium onion, cut into 8 wedges
1/2 cup green pepper, cut into 2-inch strips
1/2 teaspoon dried oregano leaves, crushed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/4 cup water
2 teaspoons lime juice
1/4 teaspoon cumin
4 hot baked potatoes, split*
4 tablespoons Pace® Chunky Salsa

How to Make It

  • 1

    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.

  • 2

    Heat the remaining oil in the skillet. Add the onion, pepper and oregano and cook until they're tender.

  • 3

    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.

Full Screen View

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

calories

470 470

totalfat

14g 14g

saturatedfat

2.5g 2.5g

cholesterol

40mg 40mg

sodium

740mg 740mg

totalcarbohydrate

68g 68g

dietaryfiber

11g 11g

protein

19g 19g

vitamina

4%DV 4%DV

vitaminc

80%DV 80%DV

calcium

6%DV 6%DV

iron

15%DV 15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Tip: To make slicing easier, freeze beef for 1 hour.
  • Tip: *To bake potatoes: Using a fork, pierce each potato. Bake at 400°F. for 1 hour or microwave on HIGH for 8 to 10 minutes or until they're fork-tender.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24191