Nacho Spuds

• 2 large baking potatoes (1 1/2 pounds total, sliced into 1/2-inch thick rounds)
• 2 12 tablespoons extra virgin olive oil
• salt
• pepper
• 12 lb lean ground sirloin
• 1 (15 ounce) can black beans, rinsed
• 2 tablespoons taco seasoning
• 2 cups sharp cheddar cheese, shredded
• 1 cup grape tomatoes, quartered lengthwise
• sour cream, for serving
• shredded lettuce, for serving

1. Position a rack in the upper third of the oven and preheat to 450 degrees.
2. On a rimmed baking sheet, toss the potatoes with 2 T olive oil; season with salt and pepper.
3. Arrange in a single layer and bake until golden, about 20 minutes.
4. Meanwhile, heat a heavy skillet over medium-high heat.
5. Add the remaining 1/2 T olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2-3 minutes.
6. Mix in the beans, taco seasoning and 2 T water.
7. Lower the heat and simmer, stirring, until heated through, about 10 minutes.
8. Transfer the potatoes to an ovenproof platter.
9. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with tomatoes and remaining cheddar.
10. Place in the oven and turn off the heat.
11. Let stand until the cheese is melted, 2-3 minutes.
12. Serve with the sour cream and lettuce.

baking potatoes, extra virgin olive oil, salt, pepper, lean ground sirloin, black beans, taco, cheddar cheese, grape tomatoes, sour cream, shredded lettuce

Taken from www.food.com/recipe/nacho-spuds-279651 (may not work)