Mediterranean beef with naan

Inspired by a NYT recipe — this casual weeknight dinner comes together quickly and is a great use of ground beef.

INGREDIENTS:

1 lb ishawooa mesa ground beef

1/2 tsp ground turmeric

2 tsp salt

1 tsp black pepper

1 tsp red pepper flakes

2 cups plain greek yogurt

1 large cucumber (grated)

3 tablespoon finely chopped mint

3 tablespoon finely chopped dill

3 pressed garlic cloves

1/2 lemon (juiced)

2 TBS olive oil

1 small yellow onion (grated)

1/4 cup walnut halves

3 tablespoons dried cranberries

1. make tzatziki — combine yogurt, cucumber, mint, dill, garlic, lemon, olive oil in a bowl. Grind some salt and pepper in there to taste. Place in fridge while you work on the beef crumble.

2. add beef, onion, turmeric, red pepper flakes, salt, and pepper together in a bowl

3. heat skillet over med/high, once really hot — divide beef into large chunks in pan.

4. cook (not stirring) until charred and crisp on the underside and browned at least halfway up (about 6 min)

5. then toss the meat and break up any large pieces. Add walnuts and cranberries. Stir often, until meat is cooked to desired doneness

6. Remove the tzatziki from the fridge and spread over a platter. Pour beef mixture on top. Garnish with mint, parsley, dill. Serve with warm naan for scooping.