Nacho Spuds

I saw this recipe awhile ago on Rachael Ray's site. It would probably be better as an appetizer than a dinner (it's not the most well balanced meal around), but it was good. A little twist on nachos...and I love potatoes no matter how you serve them! (part of my potatoes got a little burned for some reason, but overall they turned out fine)

Ingredients:
2 large baking potatoes, sliced into 1/2-inch-thick rounds
2 1/2 tablespoons extra-virgin olive oil
Salt and pepper
1/2 pound ground beef
One 15-ounce can black beans, rinsed
2 tablespoons taco seasoning
2 cups shredded sharp cheddar cheese
1 cup grape tomatoes, quartered lengthwise (I just used a regular tomato)
Sour cream and shredded lettuce, for serving

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 beef 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. 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.