Recipe Summary test

4 servings.


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a nonstick skillet; cook over medium-high heat until meat is browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

  • Melt margarine in skillet over medium-high heat. Add carrot and red pepper, and saute until crisp-tender. Add flour; cook, stirring constantly, 1 minute. Gradually add broth and next 4 ingredients. Bring to a boil; reduce heat, and simmer 10 minutes, stirring occasionally. Return meat mixture to skillet; stir well. Stir in peas. Spoon meat mixture into an 8-inch square baking dish coated with cooking spray.

  • Cook frozen potato in skim milk according to package directions. Spread potato over meat mixture. Top with cheese. Bake at 400° for 30 minutes or until golden and bubbly.


Oxmoor House Cooking Light Collection

Nutrition Facts

451 calories; calories from fat 33%; fat 16.6g; saturated fat 5.6g; mono fat 4.1g; poly fat 0.7g; protein 34.9g; carbohydrates 39g; cholesterol 91mg; sodium 459mg.