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Post by Pam on Aug 24, 2009 14:04:38 GMT -5
Prep Time: 30 min Total Time: 50 min Ingredients:- 1-1/4 lb. red potatoes, cut into chunks
- 3 large cloves garlic, peeled
- 3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
- 1 lb. extra lean ground beef
- 2 Tbsp. flour
- 4 cups frozen mixed vegetables, thawed
- 3/4 cup reduced-sodium beef broth
- 2 Tbsp. ketchup
Directions:PLACE potatoes and garlic in large saucepan; add enough water to cover. Bring to boil. Reduce heat to low; simmer 20 min. or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup of the cheese. PREHEAT oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; cook 5 min. Spoon into 8-inch square baking dish; cover with potatoes. BAKE 18 min.; sprinkle with remaining 1/4 cup cheese. Bake an additional 2 min. or until cheese is melted.
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