Yoghurt Mexican beans

Mexican is a staple in our household. It is quick, fresh and tasty. Growing up, I wasn’t a big fan of Mexican food. However after a hiatus my love of Mexican was rekindled at my favourite Mexican Restaurant in Sydney – Baja Cantina in Glebe. The spice, slow cooked, tender pork and chicken blew my mind. Ever since I’ve tried to cook Mexican at every chance I get.

These yoghurt Mexican beans with minced beef is a quick, perfect after dinner dish. 

Ingredients:

• 1 onion
• 2 cloves garlic
• 1.5 teaspoons of cumin
• 1 teaspoon of dried coriander
• 1 teaspoon of smoked paprika
• ½ teaspoon of cayenne pepper (optional – can add more if you like it hot)
• 250 grams minced beef
• 1 x 400g can of kidney beans
• 1 x 400g can of chopped tomatoes
• 2/3 cup of beef stock
• 1 carrot, finely grated
• 1/3 cup Greek yoghurt
• 1 tablespoon olive oil
• Salt and pepper.

Method:

• Cut onion and garlic finely
• Heat oil in a pan
• Add onion and cook until starting to brown
• Add garlic and cook until fragrant
• Add the cumin, coriander, paprika and cayenne pepper and cook until fragrant
• Add beef and cook until starting to brown
• Mix in the kidney beans and grated carrot
• Stir in the chopped tomatoes and beef stock
• Add salt and pepper to taste
• Cook for 20-25 minutes or until the tomatoes and beans are tender and stock has reduced and thickened
• Take off the heat and stir through the Greek yoghurt
• Serve with a tomato and corn salsa, lettuce and rice. 

This dish is also the perfect way to hide vegetables from your kids (or adult kids like me).

Fun farewell yoghurt fact: “The most notable benefit of yogurt is its capability to either arrest or partially suppress the growth of harmful micro-organisms in our body.”

Source: http://www.stumblerz.com/interesting-facts-about-yogurt/