Name: Beef Tortilla "Enchilada" Bake with Bell Pepper & Zucchini
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 green bell peppers; 1.02 kg lean ground beef; ¾ cup plain Greek yogurt; 3 cups salsa; 1 ½ cups shredded cheese, Mexican blend; 6 small flour tortillas; 67 ½ ml taco seasoning; 3 medium zucchini squash; salt

Beef Tortilla "Enchilada" Bake with Bell Pepper & ZucchiniBeef Tortilla "Enchilada" Bake with Bell Pepper & Zucchini — a 30-minute lunch recipe with 9 ingredients, serving 6.Ingredients

3 green bell peppers

1.02 kg lean ground beef

¾ cup plain Greek yogurt

3 cups salsa

1 ½ cups shredded cheese, Mexican blend

6 small flour tortillas

67 ½ ml taco seasoning

3 medium zucchini squash

salt

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, and trim zucchini. Small dice and place in a medium bowl.

Preheat a large pot over medium-high heat.

Once the pot is hot, add beef, taco seasoning, and salt. Cook, breaking the meat apart with a spoon, until almost cooked through, about 4 minutes.

While the beef is cooking, wash, dry, trim, and seed bell peppers. Small dice and add to the bowl with the zucchini.

Add zucchini and bell pepper to the pot with the beef. Continue to cook, stirring occasionally, until beef is cooked through and veggies are softened, 5-6 minutes.

Meanwhile, chop or tear tortillas into 2-inch pieces.

When the veggies are done, add tortillas, salsa, and yogurt to the pot; stir to combine. Continue to cook until heated through, 3-4 minutes. Remove from heat.

Transfer to a large baking dish and top with cheese. Place in the oven and bake until cheese is melted and golden, 7-8 minutes. Remove from oven.

To serve, divide bake between plates or bowls. Enjoy!

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