Ingredients
1
lb extra-lean (at least 95%) ground beef
1
medium onion, coarsely chopped (1/2 cup)
1
bag (12 oz) frozen mixed vegetables
1
can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1
jar (12 oz) fat-free beef gravy
1/4
teaspoon salt
1/4
teaspoon garlic powder
2 2/3
cups water
2
tablespoons butter or margarine
1/2
teaspoon salt
1/4
teaspoon garlic powder
2/3
cup fat-free (skim) milk
2
cups Betty Crocker™ mashed potatoes
Preparation
Heat oven to 375°F. In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add frozen vegetables, tomatoes, thawed spinach, gravy, salt and 1/4 teaspoon garlic powder to beef mixture. Heat to boiling. Reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
Meanwhile, in 2-quart saucepan, heat water, butter, salt and 1/4 teaspoon garlic powder to boiling. Remove from heat; add milk. Stir in dry potatoes; blend well. Spoon beef mixture into ungreased 2 1/2- to 3-quart oval casserole or 13x9-inch (3-quart) glass baking dish. Spoon potatoes over top of hot beef mixture; spread evenly.
Bake 20 to 25 minutes or until potatoes are set and mixture is hot.
