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BROWSE

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BEEF 'N' POTATO BAKE

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 6
INGREDIENTS
  • 1-1/2 pounds red potatoes, scrubbed, quartered
  • 1 90% lean pound ground sirloin beef
  • 1 envelope (1 oz each) dry onion soup mix
  • 1/4 cup hot water
  • 1 pkg (16 oz each) frozen mixed vegetables
  • 1/2 cup Parkay® Original Spread-tub
DIRECTIONS

Preheat oven to 350°F. Place potatoes in medium saucepan. Add enough water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 20 minutes, or until potatoes are tender.

Brown ground beef in large skillet for 7 minutes or until beef crumbles and is no longer pink; drain. Add soup mix and water, stir 2 minutes or until seasoning is well blended. Stir in frozen vegetables; remove from heat. Spoon into 2-quart casserole dish.

Drain potatoes. Add Parkay; mash potatoes coarsely with hand masher or electric mixer. Spoon evenly over meat mixture (surface should be rough).

Bake 30 minutes or until heated through.