Name: Taco Beef, Potato, Zucchini & Bell Pepper Bake with Yogurt
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg lean ground beef; 1.02 kg new potatoes; 1 ½ cups plain Greek yogurt; 135 ml taco seasoning; 3 yellow bell peppers; 1 ½ medium yellow onions; 3 medium zucchini squash; crushed red pepper; extra virgin olive oil; salt

Taco Beef, Potato, Zucchini & Bell Pepper Bake with YogurtTaco Beef, Potato, Zucchini & Bell Pepper Bake with Yogurt — a 40-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1.02 kg lean ground beef

1.02 kg new potatoes

1 ½ cups plain Greek yogurt

135 ml taco seasoning

3 yellow bell peppers

1 ½ medium yellow onions

3 medium zucchini squash

crushed red pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel, halve, and medium dice onions; divide between two baking sheet pans.

Trim and medium dice zucchini; trim, seed, and medium dice bell peppers. Add both to the baking sheets with the onion.

Quarter potatoes and add to the baking sheets. Drizzle veggies with oil and sprinkle with taco seasoning; toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until veggies are tender about 25 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

Once the skillet is hot, add beef and spices; cook, breaking the meat apart with a spoon, until almost cooked through, about 4 minutes.

Add water to the skillet with the beef; continue to cook, stirring occasionally, until sauce has thickened and beef is cooked through, 3-4 minutes more. Remove from heat and cover to keep warm.

To serve, divide roasted veggies between plates or bowls; top with beef and a dollop yogurt. Enjoy!

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