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 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
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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.
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| Calories - 420 |
| Total Fat - 18g |
| Cholesterol - 70mg |
| Potassium - 490mg |
| Sodium - 353mg |
| Total Carbohydrates - 35g |
| Protein - 23g |
| Fiber - 2g |
| Calcium - 25% |
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Serving size: 1½ cups.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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