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Beef & Cheddar Taco Bake with Jalapeños.

  • ⅔ (8 oz) block
    cheddar cheese
  • 1 small bunch
  • 4
  • 2
    jalapeño peppers
  • 1 ½ lb
    lean ground beef
  • ½ cup
    plain Greek yogurt
  • 2
    red bell peppers
  • 2 medium
    yellow onions
    chili powder
    extra virgin olive oil
    garlic powder
    onion powder
  • 1
    Preheat oven to 350°F.
  • 2
    Wash and dry the fresh produce.
    2 red bell peppers
    2 jalapeño peppers
    1 small bunch cilantro
  • 3
    Peel and small dice onions. Seed and small dice bell peppers.
    2 medium yellow onions
  • 4
    Preheat a large skillet over medium heat.
  • 5
    Once the skillet is hot, add oil and swirl to coat the bottom.
    4 tsp extra virgin olive oil
  • 6
    Add onions and bell peppers to the skillet; cook, stirring frequently, until veggies begin to soften, 3-4 minutes.
  • 7
    Add beef and spices to the skillet and, breaking apart with a spoon, cook until beef is browned and crumbly, 5-6 minutes. Remove from heat and let cool slightly.
    1 ½ lb lean ground beef
    2 tsp chili powder
    1 ½ tsp salt
    1 tsp cumin
    1 tsp garlic powder
    1 tsp onion powder
  • 8
    Meanwhile, grate cheese.
    ⅔ (8 oz) block cheddar cheese
  • 9
    Wash and thinly slice jalapeños. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
  • 10
    Whisk eggs in a large bowl.
    4 eggs
  • 11
    Add beef mixture to the bowl with the eggs and stir to combine. Spread mixture into an even layer in the bottom of a medium baking dish. Top with cheese and jalapeño slices.
  • 12
    Place baking dish in the oven; cook until egg is set and cheese is melted and bubbly, about 22 minutes.
  • 13
    Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves.
  • 14
    To serve, divide taco bake between plates and top with yogurt and cilantro. Enjoy!
    ½ cup plain Greek yogurt