MEDITERRANEAN BEEF & PESTO FINGERLING FRIES
Cooking Time: 35 minutes
Makes 4 servings
Ingredients3/4 pound (about 16) fingerling potatoes, quartered lengthwise1 pound ground beef (95% lean)1 cup lightly packed fresh baby spinach, coarsely chopped1/2 cup roasted red bell pepper, coarsely chopped1/2 cup canned cannellini (white kidney) beans, rinsed, drained1/4 cup sun-dried tomato salad dressing2 tablespoons reduced-fat basil pesto1/4 cup crumbled feta cheese1/4 cup kalamata olives, sliced2 pepperoncini pepper, sliced
- Place quartered potatoes in 3-quart saucepan. Add enough water to cover potatoes. Bring to boil; cook 10 minutes or until tender. Drain; set aside.
- Meanwhile, brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into small crumbles; drain. Add spinach, roasted pepper, beans and dressing; cook 2 to 3 minutes or until heated through, stirring occasionally.
- Place cooked potatoes and pesto in medium bowl; toss gently until potatoes are well coated. Place potatoes in 13 x 9-inch baking pan so surface of potatoes is 4 inches from heat. Broil 3 minutes; remove from oven and stir. Return to oven; broil 1 to 2 minutes or until lightly browned.
- Arrange fries on plates; top with beef mixture. Sprinkle with cheese, olives and pepperoncini.
Nutrition information per serving: 379 calories; 15 g fat (5 g saturated fat; 4 g monounsaturated fat); 86 mg cholesterol; 734 mg sodium; 28 g carbohydrate; 4.3 g fiber; 31 g protein; 7.5 mg niacin; 0.7 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 19.7 mcg selenium; 6.6 mg zinc; 93.1 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.
© Cattlemen's Beef Board and American National CattleWomen, Inc.