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.

Recipe

Alicia Ross

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy. Com