Nacho Potatoes

• 2 large baking potatoes (1½ pounds), sliced into 1/8" thick rounds
• 2½ Tbsp extra-virgin olive oil
• salt and pepper
• ½ pound lean ground beef sirloin
• 1 15-oz. can black beans, rinsed
• 2 Tbsp taco seasoning
• 1 8-oz. package shredded sharp cheddar cheese (2 cups)
• 1 cup grape tomatoes, quartered lengthwise
• sour cream and shredded lettuce for serving

1. Position a rack in the upper third of the oven and preheat to 450°F. On a rimmed backing sheet, toss the potatoes with 2 tablespoons of the olive oil. Season with salt and pepper. Arrange in a single layer and bake until golden; about 20 minutes.
2. Heat a heavy skillet over medium-high flame. Add the remaining ½ tablespoon olive oil and the ground beef and cook, breaking up the meat (I use a potato masher - which also works great on ground sausage!). Mix in the beans, taco seasoning and 2 tablespoons water. Lower the heat and simmer, stirring until heated through, about 10 minutes.
3. Transfer the potatoes to an ovenproof platter. Sprinkle half 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. Serve with the sour cream and lettuce.