Beef · Mexican · 35 min
Beef & Cheddar Taco Bake with Jalapeños
- 35 min
- 2–6 servings
- 698 kcal / serving
A baked beef and cheddar dish with jalapeño pepper heat, creamy yogurt, and crisp vegetables; the eggs bind everything for a satisfying weeknight bake. It comes together quickly and slices neatly for two servings.
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Ingredients
- ⅓ (8 oz) blockcheddar cheese
- ½ small bunchcilantro
- 2eggs
- 1jalapeño pepper
- ¾ lblean ground beef
- ¼ cupplain Greek yogurt
- 1red bell pepper
- 1 mediumyellow onion
- jalapeño peppers
- red bell peppers
- yellow onions
From the pantry: chili powder, cumin, ground, extra virgin olive oil, garlic powder, onion powder, salt
Cookware
baking dish · chef's knife · colander · cutting board · grater · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchcilantro
- 1jalapeño pepper
- 1red bell pepper
- 1 mediumyellow onion
- jalapeño peppers
- red bell peppers
- yellow onions
Meat & seafood
- ¾ lblean ground beef
Dairy, eggs & chilled
- ⅓ (8 oz) blockcheddar cheese
- 2eggs
- ¼ cupplain Greek yogurt
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cheddar cheese | ⅓ (8 oz) block | ⅔ (8 oz) block | 1 (8 oz) block |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| eggs | 2 | 4 | 6 |
| jalapeño pepper | 1 | 2 | 3 |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| red bell pepper | 1 | 2 | 3 |
| yellow onion | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 350°F and lightly oil a small baking dish.
- Wash and dry all fresh produce, then prep by dicing the onion and bell peppers.
- Heat a large skillet over medium and add a little oil to coat the bottom.
- Add the onion and bell peppers; cook, stirring often, until they start to soften, about 2–3 minutes.
- Add the ground beef and spices, breaking it up as it cooks, until browned and crumbly, about 4–5 minutes; remove from heat.
- Grate the cheddar and thinly slice the jalapeños.
- Whisk the eggs in a large bowl, then fold in the beef mixture to combine.
- Spread the mixture evenly in the baking dish, then top with grated cheese and jalapeño slices.
- Place the dish in the oven and bake until the eggs are set and the cheese is melted and bubbly, about 20 minutes.
- Meanwhile, strip cilantro leaves from the stems, discarding the stems and finely mince the leaves.
- When ready to serve, divide the bake between plates and top with the plain Greek yogurt and chopped cilantro.
Two tips
- Prep the toppings ahead and refrigerate; the bake can be assembled quickly when you’re ready to cook.
- If you like milder heat, reduce the jalapeño slices or remove seeds before adding them to the dish.
Nutrition per serving
- Calories
- 698 kcal
- Protein
- 52 g
- Carbs
- 14 g
- Fat
- 48 g
- Fiber
- 4 g
- Sodium
- 446 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 follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.