Nacho Spuds

***Okay, these may not be the healthiest thing in the world, but they are worth every calorie! Brad loved them....I'll definitely be making these again.***

2 large baking potatoes (1.5 pounds total), sliced into 1/2-inch thick rounds

2 1/2 tbsp. E.V.O.O.

Salt & Pepper

1/2 lb. lean ground beef sirloin

One 15 oz. can black beans, rinsed

2 tbsp. taco seasoning

One 8 oz. package shredded sharp cheddar cheese (2 cups)

1 cup grape tomatoes, quartered lengthwise

Sour cream and shredded lettuce, for serving

Directions:

1. Position a rack in the upper third of the oven and preheat to 450 degrees. On a rimmed baking sheet, toss the potatoes with 2 tbsp. olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.

2. Meanwhile, heat a heavy skillet over medium-high heat. Add the remaining 1/2 tbsp. olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes. Mix in the beans, taco seasoning, and 2 tbsp. water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.

3. Transfer the potatoes to an ovenproof platter. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Serve with the sour cream and lettuce.

Source: Everyday with Rachael Ray magazine