Nacho Spuds Recipe #279651
This makes a delicious dinner. Recipe is from Rachael Ray.
by Lainey6605
40 min | 15 min prep
SERVES 4
- 2 large baking potatoes (1 1/2 pounds total, sliced into 1/2-inch thick rounds)
- 2 1/2 tablespoons extra-virgin olive oil
- salt
- pepper
- 1/2 lb lean ground sirloin
- 1 (15 ounce) can black beans, rinsed
- 2 tablespoons taco seasoning
- 2 cups sharp cheddar cheese, shredded
- 1 cup grape tomatoes, quartered lengthwise
- sour cream, for serving
- shredded lettuce, for serving
- Position a rack in the upper third of the oven and preheat to 450 degrees.
- On a rimmed baking sheet, toss the potatoes with 2 T olive oil; season with salt and pepper.
- Arrange in a single layer and bake until golden, about 20 minutes.
- Meanwhile, heat a heavy skillet over medium-high heat.
- Add the remaining 1/2 T olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2-3 minutes.
- Mix in the beans, taco seasoning and 2 T water.
- Lower the heat and simmer, stirring, until heated through, about 10 minutes.
- Transfer the potatoes to an ovenproof platter.
- Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with tomatoes and remaining cheddar.
- Place in the oven and turn off the heat.
- Let stand until the cheese is melted, 2-3 minutes.
- Serve with the sour cream and lettuce.
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5 stars