Mealime recipe · lives on in MealPot
Taco Beef, Potato, Zucchini & Bell Pepper Bake with Yogurt
- 30 min
- 2–6 servings
- 668 kcal / serving
- ★ 4.1 on Mealime
A hearty weeknight bake with tender potatoes and crisp vegetables topped with seasoned beef and a cool yogurt dollop. The mix stays balanced and satisfying, thanks to the creamy yogurt finishing the dish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lblean ground beef
- ¾ lbnew potatoes
- ½ cupplain Greek yogurt
- 45 mltaco seasoning
- 1yellow bell pepper
- ½ mediumyellow onion
- 1 mediumzucchini squash
- yellow bell peppers
- yellow onions
From the pantry: crushed red pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · oven mitts · stirring spoon · tongs
Directions
- Preheat the oven to 450°F.
- Wash and dry all fresh produce.
- Peel, halve, and dice the onion, then transfer it to a lined baking sheet pan.
- Cut the zucchini and bell peppers into medium-sized pieces and add them to the pan with the onion.
- Quarter the potatoes and add them to the sheet. Drizzle with oil and sprinkle with taco seasoning; toss to coat and spread in an even layer.
- Roast in the oven, tossing halfway through, until the vegetables are tender, about 20–25 minutes.
- Meanwhile, heat a nonstick skillet over medium-high heat. Add the ground beef and the spices; break the meat apart and cook until it’s nearly browned, about 3 minutes.
- Pour a few tablespoons of water into the skillet, then simmer until the beef is cooked through and the mixture thickens slightly, 2–3 minutes more. Remove from heat and keep warm.
- To serve, divide the roasted vegetables onto plates, top with the beef, and add a dollop of plain yogurt on each portion.
Two tips
- Prep amount: chop vegetables in advance and refrigerate for up to a day.
- Swap idea: use the same toppings on a bed of rice or wrap ingredients in a warm tortilla with the yogurt dollop.
Nutrition per serving
- Calories
- 668 kcal
- Protein
- 43 g
- Carbs
- 46 g
- Fat
- 33 g
- Fiber
- 8 g
- Sodium
- 1161 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.