Belize Beef on Spiced Potatoes ~ Serves 2

Belize Beef on Spiced Potatoes ~ Serves 2

 1/2         pound  ground beef round

7 1/4 ounces canned zesty diced tomatoes – (half of 14-1/2-oz can) undrained
3/4 teaspoon minced garlic
1/2 teaspoon Caribbean jerk seasoning
1 large unpeeled baking potato – such as Russet
salt – pepper and Caribbean jerk seasoning
TOPPING:
1/4 cup plain yogurt
3/4 teaspoon minced garlic
1/4 teaspoon Caribbean jerk seasoning

Brown ground beef in large nonstick skillet over medium heat 5 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Drain and reserve 1 tablespoon of the tomatoes. Add remaining tomatoes, 3/4 teaspoons garlic and 1/2 teaspoon jerk seasoning to beef; bring to a boil. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Uncover skillet; continue simmering 7 minutes, stirring occasionally. Season with salt and pepper. Meanwhile cut potato lengthwise into 1/4-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. Combine topping ingredients and reserved 1 tablespoon tomatoes in small bowl; season with salt and pepper. Spoon beef mixture over potatoes. Serve with topping.