Cheesy Tex-Mex Beef, Carrot & Zucchini Noodle Skillet with Yogurt

Directions

1. Wash and dry all fresh produce, then prep: trim zucchini and carrot, dice onion, mince garlic, and dice tomato.
2. Turn the carrot and zucchini into noodles with a peeler or julienne tool, place them in a medium bowl, and add the chopped bell pepper.
3. Heat an ovenproof skillet over medium-high and add a little oil to coat the bottom.
4. Add onion, garlic, beef, and the spices to the hot skillet; cook, breaking the meat apart, until it is browned and crumbly.
5. Grate the cheddar and set it aside for later.
6. Turn on the oven broiler to high and position the rack close to the heating element.
7. When the beef is browned, stir in the veggie noodles and bell pepper; cook until the mixture is tender and the liquid mostly cooks away, about 3–4 minutes.
8. Stir in the tomato and tomato sauce; simmer briefly, then remove from heat and sprinkle with the grated cheddar.
9. Slide the skillet under the broiler and cook until the cheese melts and lightly browns, about 2–3 minutes.
10. Serve portions with a dollop of plain Greek yogurt on top and enjoy.