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

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

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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 bell pepper, cut into 2-inch strips
1/2 teaspoon dried oregano leaves, crushed
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 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.

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  • 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.
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RID#24191

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