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. Pour off drippings. Drain and
reserve 1 tablespoon of the tomatoes. Add remaining
tomatoes, 1-1/2 teaspoons garlic and 1 teaspoon jerk
seasoning to beef; bring to a boil. Reduce heat; cover and
simmer 8 minutes, stirring occasionally. Uncover skillet;
continue simmering 7 minutes, stirring occasionally.
Season with salt and pepper.
2. Meanwhile cut potatoes 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.
3. Combine topping ingredients and reserved 1 tablespoon
tomatoes in small bowl; season with salt and pepper. Spoon
beef mixture over potatoes. Serve with topping.
Belize
Beef on Spiced Potatoes 
