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?
cost per recipe: $11.63
The price is determined by the national average.
tablespoons vegetable oil
pound boneless beef sirloin steakor beef top round steak, 3/4-inch thick, cut into very thin strips
medium onion, cut into 8 wedges
cup green pepper, cut into 2-inch strips
teaspoon dried oregano leaves, crushed
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
teaspoons lime juice
hot baked potato, split*
tablespoons Pace® Chunky Salsa
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.