Belize Beef on Spiced Potatoes

Total Time
30mins
Prep 15 mins
Cook 15 mins

A friend brought this recipe back after a holiday in belize.

Ingredients Nutrition

Directions

  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.
  2. Pour off drippings.
  3. Drain and reserve 1 tablespoon of the tomatoes.
  4. Add remaining tomatoes, 1-1/2 teaspoons garlic and 1 teaspoon jerk seasoning to beef; bring to a boil.
  5. Reduce heat; cover and simmer 8 minutes, stirring occasionally.
  6. Uncover skillet; continue simmering 7 minutes, stirring occasionally.
  7. Season with salt and pepper.
  8. Meanwhile cut potatoes lengthwise into 1/4-inch thick slices; pierce in several places with a fork.
  9. Dip in cold water; sprinkle lightly with salt, pepper and jerk seasoning.
  10. Place in single layer on nonstick baking pan.
  11. Broil 3 to 6 inches from heat 10 to 12 minutes or until tender and lightly browned, turning once.
  12. Combine topping ingredients and reserved 1 tablespoon tomatoes in small bowl; season with salt and pepper.
  13. Spoon beef mixture over potatoes.
  14. Serve with topping.

Reviews

(3)
Most Helpful

I knew I would love this when I first saw it. This dish tastes amazing! It was incredibly flavorful and very different. I made my own Jamaican jerk spice using Rita's Recipe #156341. Thanks for the lovely recipe!

jnpj October 06, 2008

Very tasty! I really enjoyed the complexity of flavors created from so few ingredients. I would have loved it more if I had eaten it under a palapa on some small caye. Maybe next time.

Scott1265 August 20, 2005

If you like spicy, this is it. Very flavorful, different and easy. I did have to sub a few things as I was too lazy to go to the market. I used mild Rotel tomatoes for the zesty, used Chia's Jerk Seasoning recipe #91493 for the jerk seasoning and sour cream for the yogurt. This was tasty and you must have the topping as it really makes the dish.

CASunshine June 16, 2005

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