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Fajita Beef Potato Topper

Image of prepared Fajita Beef Potato Topper
  • prep time: 10 min
  • total time: 25 min
  • serves: 4 (1 potato each)
  • calories: 473 1 serving

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
  • 1/2 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
  • 1/2 cup green pepper, cut into 2-inch strips
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1 can (10.5 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 potato, split*
  • 4 tablespoons Pace® Chunky Salsa

Instructions

  • Tips

    • 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.

  • Step 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.

  • Step 2

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

  • Step 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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