Beefy Pot Pie

1-1/2 lbs ground round
1 (1.61 oz) envelope no-fat  brown gravy mix (such as Pioneer Brand)
1-1/2 cups water
2 (15 oz) cans  mixed vegetables, drained (or thawed frozen veggies)
1 (10-3/4 oz) can condensed reduced-fat,  reduced-sodium cream of mushroom
soup, undiluted
1/4 tsp pepper
1-1/2  cups low-fat baking mix (such as reduced-fat Bisquick)
3/4 cup fat-free  milk
Butter-flavored cooking spray
1 cup (4 oz) shredded reduced-fat  Cheddar cheese

Preheat oven to 400 deg F.

Cook beef in a nonstick  skillet over medium heat until browned,
stirring to crumble.
Drain and pat  dry with paper towels.
Wipe drippings from pan with a paper towel. Return  beef to pan.
Set aside.

Combine gravy mix and water; stir until smooth.
Add to beef in pan. Add vegetables, soup, and pepper;
bring to a boil. Reduce  heat, and simmer,
uncovered, 5 minutes.

Combine baking mix and milk;  stir until smooth.
Spoon beef mixture into a 13 x 9-inch baking dish coated
with cooking spray. Top with cheese. Spread
biscuit mixture over beef mixture
(biscuit mixture will be a thin layer over
beef mixture). Coat top of biscuit  mixture with cooking spray.
Bake, uncovered, for 25 minutes or until top is golden.

Serves 8 (1-cup)

Sodium Solution:
Because of the convenience products in this recipe
(canned vegetables, soup, gravy mix, and biscuit mix),
it's high in sodium.  If you need to reduce the
sodium slightly, use about 2 cups frozen mixed
vegetables instead of canned.

Calories 324;Fat 10g;Protein 27g;Carbs  30g;Fiber 2g;
Chol 58mg;Sodium 1,074mg
Exchanges 2 Starch; 3 Lean  Meat