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.”