| 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.
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”