Yield: 4 servings
|1 pounds||Extra-lean ground beef; fresh or frozen|
|1 can||Reduced-fat cream of mushroom soup; - (10 3/4 oz)|
|1 tablespoon||Skim or low-fat milk -; (to 2 tbspns)|
|4 ounces||Potato chips|
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@...
Converted by MM_Buster v2.0l.