Beef Stew over Mashed Potatoes

 

1/2

lb lean (at least 80%) ground beef

1

small onion, chopped (1/4 cup)

1

cup Green Giant® Valley Fresh Steamers® frozen mixed vegetables (from 12-oz bag)

1

can (14.5 oz) Muir Glen® organic diced tomatoes, drained

1

jar (12 oz) fat-free beef gravy

1/4

teaspoon dried marjoram leaves

1/4

teaspoon pepper

1 1/3

cups water

2

tablespoons light stick butter

1/2

teaspoon garlic salt

1/3

cup low-fat (1%) milk

1

cup Betty Crocker® Potato Buds® mashed potatoes (dry)

1

tablespoon chopped fresh parsley

• 1 In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• 2 Stir in mixed vegetables, tomatoes, gravy, marjoram and pepper. Heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• 3 Meanwhile, in 2-quart saucepan, heat water, butter and garlic salt to boiling. Remove from heat; add milk. Stir in potatoes (dry) and parsley. Let stand about 30 seconds or until liquid is absorbed.
• 4 Fluff potatoes with fork. Serve stew over potatoes.