| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | St. Louis | Post2 | 4 | servings |
INGREDIENTS
| 1 | lb | Extra-lean ground beef; fresh or frozen |
| 1 | cn | Reduced-fat cream of mushroom soup; – (10 3/4 oz) |
| 1 | tb | Skim or low-fat milk -; (to 2 tbspns) |
| 4 | oz | Potato chips |
INSTRUCTIONS
If the meat is frozen, run it under hot water so you can remove any packaging. Place the meat on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin thawing. Place the partially thawed meat over medium-high heat in a 12-inch, nonstick skillet. Cook until completely browned, turning and breaking up the meat from time to time. Reduce heat to medium-low. Add undiluted soup and 1 tablespoon milk; stir until soup is well-combined and hot, about 3 minutes. If the mixture is too thick, add remaining 1 tablespoon milk. Serve at once over potato chips. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 10-05-1998 By Beverly Mills and Alicia Ross Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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