Nacho Spuds

1 1/2 pounds baking potatoes, sliced into 1/2 inch thick rounds
2 Tbsp olive oil
salt and pepper
1/2 pound lean ground beef
1 can black beans, rinsed and drained
2 Tbsp taco seasoning
8 oz shredded cheddar cheese
1 cup grape tomatoes, quartered
Sour cream and shredded lettuce for serving

Preheat oven to 450.  On a rimmed baking sheet, toss the potatoes with olive oil; season with salt and pepper.  Arrange in a single layer and bake until golden, about 20 minutes.  Brown ground beef.  Mix in the beans, taco seasoning and 2 Tbsp water.  Lower the heat and simmer, stirring until heated through, about 10 minutes.  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, 2-3 minutes. Serve with the sour cream and lettuce.

Serves 4