Flexible hamburger skillet

Yield: 4 servings

Measure Ingredient
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@...

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