Mountain High Yoghurt


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Featured Recipe

Fruit Crepes

Cooking With
Yoghurt

Beef and Tomato Casserole

A hearty cold-weather warmer that's got it all: meat, rice, vegetables, and flavor, flavor, flavor.

1 teaspoon olive oil
1 cup onion, diced
1/3 cup celery, diced
1 pound 85% lean ground beef
1/3 cup red wine
1 cup cooked white basmati rice
1 14.5-oz. can diced tomatoes
1 teaspoon chili powder
2 teaspoons dried basil
2 teaspoons dried oregano
½ teaspoon kosher salt
¼ teaspoon black pepper
2 cups Plain Mountain High Yoghurt
½ cup shredded sharp cheddar cheese
Additional diced tomatoes

In a large sauté pan, heat olive oil over medium heat. Add onion, celery, and ground beef and cook, stirring occasionally, for about 5 minutes. Add red wine, rice, tomatoes, chili powder, basil, oregano, salt, and pepper. Cook for about 5 minutes.

Remove from heat and stir in yoghurt. Mix well. Transfer to a large greased casserole dish. Sprinkle cheese on top. Bake at 350°F for about 45 to 50 minutes. Garnish with additional diced tomatoes.

Makes 6 servings.