Beef Tortilla "Enchilada" Skillet Bake with Bell Pepper & Zucchini

Ingredients

• 2 green bell peppers (washed, dried, trimmed, seeded, and small-diced)
• 0.5 lb lean ground beef
• 0.5 cup plain Greek yogurt
• 2 cup salsa
• 1 cup shredded cheese, Mexican blend
• 4 small flour tortillas (chopped or torn into 2-inch pieces)
• 45 ml taco seasoning
• 2 medium zucchini squash (washed, dried, trimmed, and small-diced)
• salt (to taste)

Steps

1. 1

   Preheat the oven to 450°F.

2. 2

   Preheat a large ovenproof skillet over medium-high heat.

3. 3

   While the skillet heats, wash, dry, and trim the zucchini. Small-dice it and place it in a medium bowl.

4. 4

   Once the skillet is hot, add the ground beef, taco seasoning, and salt. Cook, breaking the meat apart with a spoon, until it is almost cooked through, about 3 minutes.

5. 5

   While the beef cooks, wash, dry, trim, and seed the bell peppers. Small-dice them and add them to the bowl with the zucchini.

6. 6

   Add the zucchini and bell peppers to the skillet with the beef. Continue cooking, stirring occasionally, until the beef is cooked through and the vegetables are softened, 4–5 minutes.

7. 7

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

8. 8

   When the vegetables are done, add the tortilla pieces, salsa, and Greek yogurt to the skillet. Stir to combine and continue cooking until heated through, about 2 minutes. Remove the skillet from the heat.

9. 9

   Top the skillet mixture with the shredded cheese. Place the skillet in the oven and bake until the cheese is melted and golden, 7–8 minutes. Remove from the oven.

10. 10

    Divide the skillet mixture among plates or bowls and serve.

Notes

Use a large ovenproof skillet because the assembled dish goes directly into the oven. The source lists salt without a quantity; add it to taste.

Nutrition per serving

• main
• Mexican-inspired
• one-pan
• skillet
• baked
• quick
• high-protein