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. 

  • 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.

  • 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.”


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