Mediterranean Beef & Pesto Fingerling Fries

Use Ground Beef, spinach, pesto and fingerling potatoes for a flavorful Mediterranean-inspired dish.

  • 35
    min
  • 4
    SERVINGS
  • 379
    Cal
  • 31 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 pound Ground Beef (95% lean)
  • 3/4 pound (about 16) fingerling potatoes, quartered lengthwise
  • 1 cup lightly packed fresh baby spinach, coarsely chopped
  • 1/2 cup roasted red bell pepper, coarsely chopped
  • 1/2 cup canned cannellini (white kidney) beans, rinsed, drained
  • 1/4 cup sun-dried tomato salad dressing
  • 2 tablespoons reduced-fat basil pesto
  • 1/4 cup crumbled feta cheese
  • 1/4 cup kalamata olives, sliced
  • 2 pepperoncini pepper, sliced

Cooking:

  1. 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.

  2. 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.

  3. 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.

  4. Arrange fries on plates; top with beef mixture. Sprinkle with cheese, olives and pepperoncini.

Nutrition Information

Butcher Counter

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