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Listed in: Dips
1 1/4 pounds (565 g) leanest ground beef
1 small yellow onion, chopped
1 packet (1 ounce, or 28 g) high-quality taco seasoning (we like Simply Organic Southwest Taco Seasoning)
1 can (14 ounces, or 400 g) high-quality nonfat vegetarian refried beans (or use our bean recipe for Smoky Bean Baked Nachos, page 100)
16 ounces (455 g) plain low-fat Greek yogurt
1 jar (16 ounces, or 455 g) high-quality prepared salsa
1 1/4 cups (145 g) shredded jack or high-quality Mexi-cheese combination
Preheat the oven to 375°F (190°C, or gas mark 5).
Add the beef to a large skillet over medium heat and break it up. Add the onion and stir to combine. Cook the beef and onion for 4 minutes and then stir in the taco seasoning until well combined. Cook for 3 to 4 minutes more, or until the beef is cooked through and the onions are softened. Remove from the heat, drain any excess fat, stir in the refried beans, and mix gently until well combined.
In a medium bowl, mix together the Greek yogurt and salsa until well combined.
Spoon the meat-bean mixture into an 8 × 8-inch (20 × 20-cm) baking dish and pat it so it’s smooth on the top. Spoon the yogurt-salsa mixture on top and smooth the surface for an even layer. Sprinkle the cheese evenly across the top and bake for 20 to 25 minutes, or until hot throughout and the cheese is melted.
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