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             Cullen's Belize Beef on Potatoes 

1 pound ground beef round
1 (14-1/2 ounces) can zesty diced tomatoes, undrained
1 1/2 teaspoons bottled minced garlic
1 teaspoon Caribbean jerk seasoning
2 each large unpeeled baking potatoes, such as russets (8-10 ounces each)
salt, pepper and Caribbean jerk seasoning


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.

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.

Combine topping ingredients and reserved 1 tablespoon tomatoes in small bowl; season with salt and pepper. Spoon beef mixture over potatoes. Serve with topping.

The small intestines are about 25 feet long.