1 pound cooked beef pot roast or brisket
1 package (20 to 24 ounces) frozen waffle fries
1 can (16 ounces) baked beans, drained
1/2 cup Stubb’s Smokey Mesquite Barbeque Sauce
1 cup reduced-fat shredded mozzarella cheese
1/2 cup reduced-fat sour cream (optional)
1 green onion, chopped
Prepare waffle fries according to package directions. Shred beef pot roast with two forks.
Meanwhile, combine beef and barbecue sauce in a medium saucepan. Heat beef mixture over medium heat 8 to 10 minutes or until beef is heated through, stirring occasionally.
Reduce oven temperature to 350°F. Top waffle fries with beef mixture, beans and cheese. Bake in 350°F oven 5 to 7 minutes or until mixture is heated through and cheese is melted.
Top mixture with sour cream, if desired. Sprinkle with green onions.
Cook’s Tip: Two packages (17 ounces each) fully-cooked pot roast or brisket may be substituted for cooked pot roast or brisket. Remove beef from package, discarding au jus or gravy. Continue as directed in step 2.
Cook’s Tip: Waffle fries may be transferred to an oven-safe baking dish. Continue as directed in step 3.
This recipe is an excellent source of protein and vitamin B12; and a good source of fiber, iron, selenium and zinc.Print This Recipe