Mexicali Beef Potato Topper

1 pound ground beef [500 g]
1 can Campbell's Cheddar Cheese Soup
1 cup Pace Chunky Salsa

4 hot baked potatoes -- split
Sour Cream -- optional
pitted ripe olives -- sliced, optional
Cook beef in skillet until browned. Pour off fat. Add soup and salsa and heat through. Serve over potatoes. Top with sour cream and olives. Serves 4.