Nacho Spuds

These were a good "change of pace". If I make them again I would add some seasoning to the potatoes in addition to the salt and pepper. Maybe garlic salt, seasoing salt or creole seasoning.

2 large baking potatoes, sliced into 1/4 inch rounds I used 1 large

Olive oil

salt and pepper

1/2 lb. ground beef I used 1 lb. Extra lean ground beef

1 can black beans, rinsed

2 tablespoons taco seasoning I used the whole packet since I browned 1lb of meat

2 cups cheddar cheese shredded I used 2% cheddar cheese pre-shredded

1 cup grape tomatoes, quartered I really like tomatoes so I used the whole container

Sour cream and lettuce for serving

1) Place potatoes on baking sheet. Toss with olive oil and sprinkle with salt and pepper. Roast rounded potatoes in oven at 450 degrees for twenty minutes.

2) Brown ground beef. After beef is brown add taco seasoning, add 2 tablespoons water and black beans. Reduce heat to a simmer for ten minutes.

3) When potatoes are golden arrange them on an oven proof platter. Pour half of the cheese over the top of potatoes, add meat, tomatoes, then remaining cheese. Place back in the oven. Turn the oven off and just let the cheese melt.

4) Serve with sour cream and lettuce.

Adapted from Rachel Ray Everyday Magazine