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
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 Total Fat; 5 g Saturated Fat; 4 g Monounsaturated Fat; 86 mg Cholesterol; 734 mg Sodium; 28 g Total carbohydrate; 31 g Protein; 4.6 mg Iron; 7.5 mg Niacin; 0.7 mg Vitamin B6; 93.1 mg Choline; 2.4 mcg Vitamin B12; 6.6 mg Zinc; 19.7 mcg Selenium; 4.3 g Fiber;