Beef and Mushroom Topped Potato Wedges

Yield: 4 servings

Preparation Time: plus Cooking Time: 20 minutes

Ingredients

1 lb. 80% lean ground beef

2 large potatoes

2 cups sliced mushrooms

2 tablespoons chopped green onions

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (10.25 oz.) Beef Gravy

1/2 cup Sour Cream*

2 tablespoons sliced green onions (optional)

Directions:

Pierce potatoes in several places; place on paper towel in microwave oven. Microwave on HIGH 10 to 11 minutes or until tender; rearrange halfway through cooking.

Meanwhile, in large nonstick skillet, brown ground beef mushrooms and 2 tablespoons chopped green onions over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings; season with salt and pepper. Reduce heat to low. Stir in gravy and sour cream; heat through, stirring occasionally.

Cut potatoes lengthwise into quarters; cut each quarter crosswise into halves. Arrange 4 potato pieces on each plate; top with 1/4 of beef mixture. Sprinkle with remaining green onions, if desired.

*For a lighter version, use nonfat sour cream.

Meal Solution Tip: Serve with green peas, crusty baked dinner rolls and low fat milk.

Please note that some ingredients and brands may not be available in every store.

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