Ingredients
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1 1/4 lb red potatoes (about 4), cut into chunks
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3 large cloves garlic
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1 lb extra lean ground beef
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4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
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3/4 cup fat free, reduced-sodium beef broth
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2 tbsp Heinz ® tomato ketchup
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3/4 cup Breakstone's ® reduced-fat or Knudsen light sour cream
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1/2 cup Kraft 2% Milk Shredded Sharp Cheddar Cheese, divided
Steps
1
Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook and stir 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
2
Heat oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
3
Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
4
Bake 18 min. Top with remaining cheese; bake 2 min. or until melted.
Comments
Recipe provided by Kraft Heinz Company.