1-1/4 lb. red potatoes, cut into chunks
3 large cloves garlic, peeled
3/4 cup BREAKSTONE’S Reduced Fat Sour Cream
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
1 lb. extra-lean ground beef
2 Tbsp. flour
4 cups frozen vegetable blend (carrots, corn, green beans), thawed
3/4 cup fat-free reduced-sodium beef broth
2 Tbsp. HEINZ Tomato Ketchup
Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup cheese.
Heat oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; cook 5 min. Spoon into 8-inch square baking dish; cover with potatoes.
Bake 18 min. Sprinkle with remaining cheese; bake 2 min. or until melted.
Makeover - How We Did It
We've taken a classic recipe and gave it a makeover. We omitted butter from the mashed potatoes and added BREAKSTONE'S Reduced Fat Sour Cream and cheese for a great taste and creamy texture. In addition, we used extra-lean ground beef in place of regular ground beef. These small changes result in a savings of 90 calories and 15 grams of fat per serving!
Substitute 1 cup BREAKSTONE'S Low Fat Cottage Cheese for the sour cream. Process cottage cheese in food processor until smooth, stopping occasionally to scrape down side of container.