A spicy tomato and ground beef sauce served atop spiced, crispy broiled potato slices. A 2001 National Beef Cookoff category winner.

Belize Beef on Spiced Potatoes

1 pound lean ground beef
1 (14 1/2-ounce) can 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 tablespoon of tomatoes. Add remaining tomatoes, 1 1/2 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.
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 to 6 inches from heat 10 to 12 minutes or until tender and lightly browned, turning once.
3. Combine topping ingredients and reserved 1 tablespoon tomatoes in small bowl; season with salt and pepper.
4. 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.