Mexicali Beef Potato Topper

Campbell's Mexicali Beef Potato Topper Recipe

A cheesy ground beef sauce with the kick of picante makes a Southwestern-style topping for steaming baked potatoes, in this fun and quick-cooking main-dish.

At a glance

Prep

10 min.

Total

25 min.

Serves

4

Cook: 15 min.

Cost per recipe: $5.87 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Campbell’s® Condensed Cheddar Cheese Soup

    Campbell’s® Condensed Cheddar Cheese Soup

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 pound ground beef
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 cup Pace® Picante Sauce
4 hot baked baked potatoes, split
1/2 cup sour cream (optional)
1/4 cup sliced pitted black olives  (optional)

How to Make It

  • 1

    Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

  • 2

    Reduce the heat to medium.  Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling.  Spoon the beef mixture over the potatoes.  Top with sour cream and sliced black olives, if desired.

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Recipe Nutritional Information

Made With

Campbell’s® Condensed Cheddar Cheese Soup

calories

525

totalfat

23.5g

saturatedfat

9.5g

cholesterol

90mg

sodium

1205mg

totalcarbohydrate

50.9g

dietaryfiber

5.2g

protein

28.1g

vitamina

20%DV

vitaminc

30%DV

calcium

10%DV

iron

20%DV

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

  • Ingredient Note: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 10 minutes or bake at 400°F. for 1 hour or until fork-tender.
  • Flavor Variation: for Taco Beef Potato Topper, omit the soup.  Stir 1 tablespoon chili powder in with the picante sauce.  Proceed as directed above and top the potatoes with shredded Cheddar cheese.
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RID#24211