Skillet Shepherd's Pie

Ingredients:

• 1 lb lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme leaves
• 1/4 tsp pepper
• 3 cups frozen mixed vegetables
• 1 can (14.5 oz diced tomatoes, drained)
• 1 jar (12 oz) Bistro Au Jus gravy (Heinz)
• 1 container (2 lb) refrigerated mashed potatoes
• 2 tbsp grated parmesan

Directions:

1. Heat broiler. Heat ovenproof nonstick skillet over medium-high heat. Add ground beef, onion, garlic, thyme and pepper; cook, breaking up meat, 5 minutes or until browned. Stir in vegetables, tomatoes and gravy; simmer, covered, 5 minutes.
2. Meanwhile, heat potatoes in microwave as package directs. Drop spoonfuls of potatoes on top of beef mixture; sprinkle with Parmesan. Place under broiler for 3-5 minutes until topping is browned.

Argentine Lasagna

Ingredients:

• 1 pound ground beef
• 1 large sweet onion, chopped
• 1/2 pound sliced fresh mushrooms
• 1 garlic clove, minced
• 1 can (15 oz.) tomato sauce
• 1 can (6 oz.) tomato paste
• 1/4 tsp pepper
• 4 cups (16 oz.) shredded part-skim mozzarella cheese, divided
• 1 jar (15 oz.) Alfredo sauce
• 1 carton (15 oz.) ricotta cheese
• 3 cups frozen peas, thawed
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 package (9 oz.) no-cook lasagna noodles

Directions:

1. In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomato paste, pepper and 2 cups mozzarella cheese; set aside.
2. In a large bowl, combine the Alfredo sauce, ricotta cheese, peas and spinach.
3. Spread 1 cup meat sauce into a greased 13x9-inch baking dish. Layer with noodles, 1 1/4 cups meat sauce and 1 1/4 cups spinach mixture. Repeat layers three times. Sprinkle with remaining mozzarella cheese. (Pan will be full.)
4. Cover and bake at 350 for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Garnish with basil and serve with Parmesan cheese if desired.

 

Cheesy Italian Pasta Bake

Ingredients:

• 1 1/2 cups wagon wheel pasta, uncooked
• 1 lb. extra lean ground beef
• 1 large carrot, shredded (about 1 cup)
• 1 large zucchini, shredded (about 1 cup)
• 1 red pepper, chopped
• 1 can (8 oz.) pizza sauce
• 1/2 lb. (8 oz.) Velveeta 2% Milk Pasteurized Prepared Cheese product, cut into 1/2-inch cubes

Directions:

1. Heat oven to 350. Cook pasta as directed on package. Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain. Stir in vegetables and sauce; cook 5 minutes or until vegetables are tender. Drain pasta. Add to meat mixture along with Velveeta; mix well.
2. Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with Parmesan.
3. Bake 15 to 20 minutes or until heated through.

*Health Living: Save 50 calories and 6 grams of fat, including 3 grams of saturated fat, per serving by preparing with whole wheat pasta, extra lean ground beef and Velveeta 2% Milk Pasteurized Prepared Cheese Product.*

Mexican Tortilla Stack

Ingredients:

• 1 1/2 lb. lean ground beef
• 1/2 lb. (8 oz.) Velveeta 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 3 cups frozen corn
• 1 jar (16 oz.) Taco Bell Home Originals Thick 'N Chunky Medium Salsa
• 12 corn tortillas, cut into quarters
• 1/3 cup Breakstone's or Knudsen Sour Cream

Directions:

1. Heat oven to 400. Brown meat in large skillet; drain. Add Velveeta; cook and stir until melted. Stir in corn and salsa.
2. Spread 1/4 of meat mixture onto bottom of 13x9-inch baking dish; top with 16 tortilla pieces. Repeat layers 2 times. Top with remaining meat mixture; cover tightly with foil. 
3. Bake 30 minutes. Top each serving with sour cream.

*Special Extra: Prepare as directed, spreading 1/3 of a 16-oz. can of Taco Bell Home Originals Refried Beans onto each tortilla layer before topping with the meat mixture.*