Nacho Spuds (Rachael Ray)

Ingredients:

2 large baking potatoes, slicked into 1/2" thick rounds (this really depends on how much you want to make)
2 1/2 T extra virgin olive oil
Salt and Pepper
1 lb. lean ground beef
1 15 oz. can black beans, rinsed (we omitted this)
2 T taco Seasoning (we used a pack of Ortega seasoning)
1 8-oz. pkg. shredded cheddar cheese
1 cup grape tomatoes, quartered lengthwise
Sour Cream and Lettuce, for serving

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 T olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.

Meanwhile, heat a heavy skillet over medium high heat. Add the remaining 1/2 T olive oil and the ground beef and cook, breaking up the meat until browned. Mix in the beans, taco seasoning, and 2 T water. Lower the heat and simmer, sitrring, until heated through.

Take the potatoes out of the oven. Sprinkle half the cheese on top of the potatoes. 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.