* 1-1/4 lb. red potatoes (about 4), cut into chunks * 3 large cloves garlic * 1 lb. extra-lean ground beef * 2 Tbsp. flour * 4 c. frozen mixed vegetables (carrots, corn, green beans, peas), thawed * 3/4 c. fat-free reduced-sodium beef broth * 2 Tbsp. HEINZ Tomato Ketchup * 3/4 c. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream * 1/2 c. KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
What to do:
1. Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook and stir 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently. 2. Heat oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese. 3. Spoon meat mixture into 8-inch square baking dish; cover with potatoes. 4. Bake 18 min. Top with remaining cheese; bake 2 min. or until melted.