[Yup!] It is a tasty meal and one of my favorite meals, because it is what I call a one-dish meal. Of course, you can add a side dish, garnish, and a beverage if you want to. But for me and my honey, it fits our weekly meal plan perfectly.
This is a meal that is easy to make, easy to eat and really easy on the grocery bill. It's easy on the Carbohydrates for a dinner meal. Check the ingredients of the store-bought seasoning and tomatoes for a gluten-free result. Give it a make and let me know what you think.
Belize Beef On Spiced Potatoes
Ingredients:
1 lb. ground beef round
1 can (14-1/2 ounces) zesty diced tomatoes, drained
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
Directions:
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.
Garnish with sour cream, if desired.
Serving Size: 4
Recipe By: National Beef Cook-Off® 2001
Ingredients:
1 lb. ground beef round
1 can (14-1/2 ounces) zesty diced tomatoes, drained
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
Directions:
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.
Garnish with sour cream, if desired.
Serving Size: 4
Recipe By: National Beef Cook-Off® 2001
Nutritional Information
Nutrition Info per serving: (1 serving, 13 oz.) 345 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 454 mg sodium; 37 g carbohydrate; 4.9 g fiber; 31 g protein; 8.3 mg niacin; 0.8 mg vitamin B6; 2.3 mcg vitamin B12; 5 mg iron; 18.5 mcg selenium; 6.5 mg zinc.
That's it for today, blog.