Ingredients:
1 lb ground beef round
1 (14 1/2 ounce) cans zesty diced tomatoes, undrained
1 1/2 teaspoons jarred minced garlic
1 teaspoon jamaican jerk spice
2 large unpeeled baking potatoes, such as russets ( 8 to 10 ounces each)
salt
pepper
jamaican jerk spice
1/2 cup plain yogurt
3/4 teaspoon jarred minced garlic
1/2 teaspoon jamaican jerk spice
Directions:
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.
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.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.