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4 servings
Preparation Time: 15 Minutes 
Cooking Time: 15 Minutes


    • 2 teaspoons vegetable oil
    • 1 small red or green bell pepper, seeded and finely chopped
    • 2 cups sliced mushrooms
    • 1 pound lean ground beef
    • 3/4 cup barbecue sauce
    • 2/3 cup 2% milk (approximate)
    • 1/4 cup thinly sliced green onions
    • Salt and pepper, to taste
    • 1 1/3 pounds (4 medium) potatoes, cut into 1-inch cubes


Place potatoes in microwave-safe bowl. Cover bowl, venting one corner; microwave on HIGH 7 to 8 minutes, just until tender.

Meanwhile, heat oil in large nonstick skillet over medium-high heat.

Add bell pepper; cook 5 minutes, tossing often.

Add mushrooms; cook and stir 2 minutes.

Break up and add beef; cook and stir until beef is no longer pink.

Mix in sauce.

Mash potatoes; gradually beat in milk until desired consistency is reached.

Mix in onions; season with salt and pepper.

Cover and reheat potatoes briefly in microwave, if needed.

Divide potatoes equally onto four serving plates.

Make an indentation in the middle of each mound; fill with beef mixture, dividing equally.

Nutrition per serving:

Calories: 554; Carbohydrates: 45 g; Fat: 31 g; Fiber: 4 g; Cholesterol: 88 mg; Protein: 27 g;
Sodium: 863 mg; Potassium: n/a; Vitamin C: n/a

United States Potato Board - www.healthypotato.com 


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