Mexicali Beef Potato Topper

Mexicali Beef Potato Topper

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"A cheesy ground beef sauce with the kick of salsa makes a Southwestern-style topping for steaming baked potatoes, in this fun and quick-cooking main-dish."
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25 m servings 486 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1113 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  2. Reduce the heat to medium. Stir the soup and salsa in the skillet and cook until the mixture is hot and bubbling. Spoon the beef mixture over the potatoes. Top with the sour cream and olives, if desired.


  • Tip: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 10 minutes or bake at 400 degrees F. for 1 hour or until fork-tender.