Cooking Directions

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

Ingredients

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