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Home-Style Beef and Potato Skillet

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By Betty Crocker Kitchens
Updated Sep 16, 2016
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Are meat and potatoes a dinner expectation? Try this skillet-easy dumpling version of meat and potatoes.

Home-Style Beef and Potato Skillet

  • Prep Time 20 min
  • Total 40 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 4 medium green onions, chopped (1/4 cup)
  • 1 cup water
  • 1/2 teaspoon garlic salt
  • 1 package (0.87 oz) onion gravy mix
  • 2 cups frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
  • 1/2 cup frozen baby sweet peas
  • 1 large tomato, chopped (1 cup)
  • 1 1/2 cups Original Bisquick™ mix
  • 1/2 cup water

Instructions

  • Step 
    1
    In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in 2 tablespoons of the onions, 1 cup water, the garlic salt and gravy mix (dry). Cook, stirring constantly, until mixture thickens. Stir in potatoes, peas and tomato. Heat until hot; reduce heat to medium-low.
  • Step 
    2
    In small bowl, stir Bisquick mix, remaining 2 tablespoons onions and 1/2 cup water until soft dough forms. Drop dough by tablespoonfuls (see Success tip) onto beef mixture.
  • Step 
    3
    Cover; cook 8 minutes. Uncover; cook 8 to 10 minutes longer or until toothpick inserted in center of dumplings comes out clean.

Nutrition

520 Calories
20g Total Fat
27g Protein
56g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
7g
34%
Trans Fat
2g
Cholesterol
70mg
24%
Sodium
1090mg
45%
Potassium
680mg
19%
Total Carbohydrate
56g
19%
Dietary Fiber
4g
18%
Sugars
6g
Protein
27g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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