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Jenn
Senior Member

Posts: 337
Registered:
February 2004

Belize Beef on Spiced Potatoes Mon, 09 February 2004 00:27
1 pound ground beef round
1 can (14-1/2 ounces) zesty diced tomatoes, undrained
1-1/2 teaspoons jarred minced garlic
1 teaspoon Caribbean jerk seasoning
2 large unpeeled baking potatoes, such as russets (8 to 10 ounces each)
Salt, pepper and Caribbean jerk seasoning

Topping:
1/2 cup plain yogurt
3/4 teaspoon jarred minced garlic
1/2 teaspoon Caribbean jerk seasoning

1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Drain and reserve 1 tablespoon of the tomatoes. Add remaining tomatoes, 1-1/2 teaspoons garlic and 1 teaspoon jerk seasoning to beef; bring to a boil. Reduce heat; cover and simmer 8 minutes, stirring occasionally. Uncover skillet; continue simmering 7 minutes, stirring occasionally. Season with salt and pepper.

2. Meanwhile cut potatoes lengthwise into 1/4-inch thick slices; pierce in several places with a fork. Dip in cold water; sprinkle lightly with salt, pepper and jerk seasoning. Place in single layer on nonstick baking pan. Broil 3 to 6 inches from heat 8 minutes or until almost tender and lightly browned, turning once.

3. Combine topping ingredients and reserved 1 tablespoon tomatoes in small bowl; season with salt and pepper. Spoon beef mixture over potatoes. Serve with topping.

To Freeze: Freeze in an oven ready pan. Refrigerate yogurt topping.

To Reheat: Reheat at 350 degrees for 30 minutes from defrosted and for 90 minutes from frozen until heated through and potatoes are soft. Spoon yogurt topping onto dish.

[Updated on: Tue, 10 February 2004 00:14] by Moderator

      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Belize Beef on Spiced Potatoes Tue, 10 February 2004 23:53
1 star.
      
    
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