Foodie Wednesday: Nacho Spuds

I tear out all recipes in magazines that look good and have the potential for me to make them! This was one I tore out of Everyday with Rachel Ray! Above is a picture of the nacho spuds on the baking sheet.

Here is a picture of my serving of nacho spuds with a dollop of sour cream on top! I have to say these were delicious, very tasty, easy to make and great to reheat for lunch or dinner the next day. I would definitely recommend these to anyone looking for a fun dinner. I would also imagine that these would be pretty kid friendly. Maybe they'll become your family's new favorite meal....

Nacho Spuds

Ingredients
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 and pepper
1/2 pound lean ground beef sirloin
One 15-ounce can black beans, rinsed
2 tablespoons taco seasoning
One 8-ounce 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°. 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. 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.

Enjoy!