Use Ground Beef, spinach, pesto and fingerling potatoes for a flavorful Mediterranean-inspired dish.
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 379 Calories; 15g Total Fat; 5g Saturated Fat; 4g Monounsaturated Fat; 86mg Cholesterol; 734mg Sodium; 28g Total carbohydrate; 31g Protein; 4.6mg Iron; 7.5mg Niacin; 0.7mg Vitamin B6; 93.1mg Choline; 2.4mcg Vitamin B12; 6.6mg Zinc; 19.7mcg Selenium; 4.3g Fiber.