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Source: America's Favorite Food Associations

Barbecue Beef on Mashed Potatoes
This is a great meal with many variations to try!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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1-1/3 pounds (4 medium) potatoes, cut into 1-inch cubes
1 tablespoon Crisco® Vegetable Oil
1 small red pepper, seeded and finely chopped
2 cups mushrooms, sliced
1 pound lean ground beef
3/4 cup barbecue sauce
2/3 cup 2% lowfat milk
1/4 cup green onions, thinly sliced
salt and pepper, to taste

For a fun family dinner - bake potatoes for everyone and let them go to the refrigerator or pantry for their own favorite toppings.

Place potatoes in microwave-safe dish. Cover, folding back one corner to vent; microwave on high 7 to 8 minutes, till tender. Meanwhile, heat oil in large nonstick skillet over miedium-high heat. Add pepper, cook 5 minutes tossing often. Add mushrooms, cook and toss 2-3 minutes. Break up and add beek; cook and toss until beef losses pink color. Mix in sauce. Mash potaotes; gradually beat in milk until desired consistency is reached. Mix onions; season with salt and pepper. Divide potatoes equally onto four serving plates. Make an indentation in the middle of each potato; fill with beef mixture, dividing equally.

Other mashed potato tips: mocrowave or boil potatoes in garlic and chicken broth for extra flavor. Mash with the broth for a low-fat dish.

Leftover mashed potatoes make great potatoe pancakes. Add egg, green onions, salt and pepper. Shape into 3/4-inch patties. Saute over medium heat till brown.

Always keep a supply of instant mashed potatoes on hand.

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