Belize Beef on Spiced Potatoes
Total Recipe Time: 30 minutes
Makes 4 servings
Ingredients1 pound ground beef round1 can (14-1/2 ounces) zesty diced tomatoes, undrained1-1/2 teaspoons jarred minced garlic1 teaspoon Caribbean jerk seasoning2 large unpeeled baking potatoes, such as russets (8 to 10 ounces each)Salt, pepper and Caribbean jerk seasoningTopping:1/2 cup plain yogurt3/4 teaspoon jarred minced garlic1/2 teaspoon Caribbean jerk seasoning
- Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet. Reserve 1 tablespoon diced tomatoes. Add remaining tomatoes with liquid, 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.
- 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 10 to 12 minutes or until tender and lightly browned, turning once.
- Combine topping ingredients and reserved 1 tablespoon tomatoes in small bowl; season with salt and pepper. Spoon beef mixture over potatoes. Serve with topping.
Cook'sTipCooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Nutrition information per serving: 37 calories; 15 g fat; 71 mg cholesterol; 324 mg sodium; 33 g carbohydrate; 26 g protein; 5.7 mg niacin; 0.6 mg vitamin B6; 1.9 mcg vitamin B12; 3.8 mg iron; 5.2 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.