Tuesday, February 26, 2008

Nacho Spuds

I also hi-jacked this one off of Celeste's blog: http://www.sugarandspice-celeste.blogspot.com/

But also, this recipe has been floating around the boards on The Nest so I figured it's my turn to try it! As you can see, I couldn't wait to get it in my mouth.

2 large baking potatoes (1.5 pounds total), sliced into 1/2-inch thick rounds
2 1/2 tbsp. E.V.O.O.
Salt & Pepper
1/2 lb. lean ground beef sirloin
One 15 oz. can black beans, rinsed
2 tbsp. taco seasoning
One 8 oz. package shredded sharp cheddar cheese (2 cups)
1 cup grape tomatoes, quartered lengthwise
Sour cream and shredded lettuce, for serving

1. 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 tbsp. olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.
2. Meanwhile, heat a heavy skillet over medium-high heat. Add the remaining 1/2 tbsp. olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes. Mix in the beans, taco seasoning, and 2 tbsp. water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.
3. Transfer the potatoes to an ovenproof platter. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Serve with the sour cream and lettuce.
Source: Everyday with Rachael Ray magazine

Holy cow. This recipe is one heck of a man pleaser. I accidentally froze the lettuce, which completely ruined it, so I just served it with sour cream and at the reccomendation of the nesties, Spicy Ranch. As soon as I put it in front of Jason, he inhaled the whole plate in like 5 seconds flat. It actually gave me inspiration to try making some kind of a sauce for it with sour cream, spicy ranch, and maybe a few other things.

How I tweaked the recipe:
I chopped up 1/2 of a medium onion and threw it in with the meat as it started to cook.
I also used a little more evoo than the recipe called for in the skillet, but I didn't put water in with the taco seasoning. It ended up making the beans really, really soft, which fi and I liked.


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