• 1 lb. ground beef round
  • 1 can (14-1/2 ounces) zesty diced tomatoes, drained
  • 1 ½ 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
    • ½ cup plain yogurt
    • ¾ teaspoon jarred minced garlic
    • ½ teaspoon Caribbean jerk seasoning
30 Minute, Beef


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.
2. Set aside 1 tablespoon of the tomatoes. Add remaining tomatoes, 1 ½ 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.
3. Meanwhile cut potatoes lengthwise into ¼-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.
4. Combine topping ingredients and reserved 1 tablespoon tomatoes in small bowl; season with salt and pepper. Spoon beef mixture over potatoes. Serve with topping.



Preparation Times

Valerie McArdle, OREGON