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Posts: 337
Registered:
February 2004
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Belize Beef on Spiced Potatoes
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Mon, 09 February 2004 00:27
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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
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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.
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[Updated on: Tue, 10 February 2004 00:14] by Moderator
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Posts: 337
Registered:
February 2004
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 Re: Belize Beef on Spiced Potatoes
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Tue, 10 February 2004 23:53
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1 star.
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) 1 Vote(s)
