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A 2001 National Beef Cookoff category winner.

Belize Beef on Spiced Potatoes

1 pound lean ground beef
1 can (14 1/2 ounces) zesty diced tomatoes
1 1/2 teapoons jarred minced garlic
1 teaspoon Caribbean jerk seasoning
2 large unpeeled baking potatoes (8 to 10 ounces each)
Salt, pepper and Caribbean jerk seasoning, to taste

Topping:
1/2 cup plain yogurt
3/4 teaspoon jarred minced garlic
1/2 teaspoon Caribbean jerk seasoning

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. Set aside 1 Tbsp. of tomatoes. Add remaining tomatoes, 1-1/2 tsp. garlic and 1 tsp. 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.
2. Meanwhile cut potatoes lengthwise into 1/4-inch thick slices; pierce in several places with fork. Dip in cold water; sprinkle lightly with salt, pepper and jerk seasoning. Place in single layer on nonstick baking pan. Broil 3-6 inches from heat 10-12 minutes or until tender and lightly browned, turning once.
3. Combine topping ingredients and reserved 1 Tbsp. tomatoes in small bowl; season with salt and pepper. Spoon beef mixture over potatoes. Serve with topping.

Serves 4.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.