Beef · Mexican · 30 min
Taco Beef, Potato, Zucchini & Bell Pepper Bake with Yogurt
- 30 min
- 2–6 servings
- 668 kcal / serving
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
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 · zucchini
Shopping list by aisle
Produce
- ¾ lbnew potatoes
- 1yellow bell pepper
- ½ mediumyellow onion
- 1 mediumzucchini squash
- yellow bell peppers
- yellow onions
Meat & seafood
- ¾ lblean ground beef
Dairy, eggs & chilled
- ½ cupplain Greek yogurt
Spices & baking
- 45 mltaco seasoning
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| new potatoes | ¾ lb | 1 ½ lb | 2 ¼ lb |
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
| taco seasoning | 45 ml | 90 ml | 135 ml |
| yellow bell pepper | 1 | 2 | 3 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| zucchini squash | 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 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 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.