Nacho Spuds

INGREDIENTS

1 1⁄2 lbs small potatoes, sliced into 1/2-inch-thick rounds (I prefer golds or reds)

2 1⁄2 tablespoons extra virgin olive oil

salt and pepper

1⁄2 lb ground turkey

one 15-ounce can black beans, rinsed

2 tablespoons taco seasoning

1 (8 ounce) package shredded sharp cheddar cheese (2 cups)

1 cup grape tomatoes, quartered lengthwise

sour cream

shredded lettuce

green onion

olive

hot sauce or salsa

DIRECTIONS

1. Position a rack in the upper third of the oven and preheat to 450°. On a rimmed baking sheet, toss the potatoes with 2 tablespoons 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 tablespoon olive oil and the ground turkey and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes. Mix in the beans, taco seasoning and 2 tablespoons water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.

3. Remove potatoes from oven, 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. Pull out of the oven and dot with sour cream, sprinkle on green onions, lettuce, olives and hot sauce according to taste.

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