Thursday, October 9, 2008
Nacho Spuds is one of those recipes that would have been a pain without my pampered chef mandoline. Slicing up the potatoes really thin took no time at all. To add a little more flavor next time I think I will toss the potatoes with a little taco seasoning before baking.
3 large baking potatoes, sliced into 1/2-inch-thick rounds
2 1/2 tablespoons extra-virgin olive oil
Salt and pepper
1 lb lean ground beef sirloin
One 15-ounce can black beans, rinsed
2 tablespoons taco seasoning
2 c. shredded cheddar cheese
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°. On a rimmed baking sheet, toss the potatoes with 2 tablespoons 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 tablespoon 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 tablespoons water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.
3. Transfer the potatoes to an ovenproof platter (I used a pizza pan covered in foil). 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.