Instructions: To make beef: Brown ground beef in a 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 the 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 to taste.

Place in single layer on nonstick baking pan. Broil 3 to 6 inches from heat for 10 to 12 minutes or until tender, when pierced with a fork, and lightly browned, turning once.

To make topping: Combine yogurt, garlic, jerk seasoning and reserved 1 tablespoon tomatoes in small bowl; season with salt and pepper.

To serve, spoon beef mixture over potatoes. Serve with topping.

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