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Preheat a Dutch oven or deep skillet over medium heat. Add the beef and cook until browned, stirring and breaking up the meat with a wooden spoon, about 5 minutes. Season with salt and pepper.
Stir in the tomatoes and use tongs to nestle the dolmas into the tomato-beef mixture. Increase the heat to medium-high and bring to a brisk simmer.
Cook uncovered until the dolmas are heated through and the sauce has reduced slightly, about 10 minutes. Serve with Greek yogurt, if desired.