Cheesy Beef Taco Bake

Preheat the oven to 350°F and grease a 9x13-inch baking dish.

In a large, high-sided skillet, heat one tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Transfer the beef to a plate and set aside.

In the same skillet, heat the remaining one tablespoon of olive oil over medium heat. Add the diced onion, red bell pepper, and minced garlic. Cook, stirring occasionally, for about 5 minutes, until softened.

Return the cooked beef to the skillet and stir in the pinto beans, tomato paste, chili powder, ground cumin, dried oregano, salt, and black pepper. Cook for 2 minutes.

Remove the skillet from the heat and stir in 2 cups of tomato salsa and 3/4 cup of shredded cheddar cheese.

Transfer the beef mixture to the greased baking dish, spreading it out in an even layer. Top with the remaining 3/4 cup of shredded cheddar cheese.

Bake the casserole in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Cool the casserole for 5 minutes before serving. Top with chopped romaine lettuce and diced tomatoes. Serve with a dollop of Greek yogurt on the side.