Sunday, August 1, 2010

Beef Tomato & Greek Yogurt Casserole

Congrats Once You Make This:
You Have Mastered A Complete Balanced Meal With Protein, Vegetable, Carb, & Fat

1 teaspoon Extra Virgin Olive Oil
1 cup onion, diced
1/3 cup celery, diced
1 pound 85% lean ground beef
1/3 cup red wine (Not Cooking Wine)
1 cup uncooked white basmati rice
1 14.5-oz. can No Salt Added diced tomatoes or Fresh Romas Seeded
1 teaspoon chili powder
2 teaspoons basil
2 teaspoons Greek oregano
½ teaspoon Sea salt
¼ teaspoon Freshly Ground black pepper
2 cups Yoplait Plain Greek Yohurt
½ cup  Imported Pecorino Romano Cheese or Imported Shredded Parmesean
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

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