Belize Beef on Spiced Potatoes1 pound ground beef round1 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.
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. |