Cooking Directions

• 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.

Ingredients

• 2 tablespoons vegetable oil
• 0.5 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
• 0.5 cup green pepper, cut into 2-inch strips
• 0.5 teaspoon dried oregano leaves, crushed
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.25 cup water
• 2 teaspoons lime juice
• 0.25 teaspoon cumin
• 4 hot baked potato, split*
• 4 tablespoons Pace® Chunky Salsa