Extra cheesy taco meat stuffed inside a warm doughy boat and topped with even more cheese.
Heat a large skillet over medium-high heat with nonstick cooking spray. Once hot, add the ground beef. Use a spatula to break the beef apart. Cook for 1-2 minutes before adding the taco seasoning directly to the meat (no water).
Cook for another 5-7 minutes or until no pink remains. Remove from the heat.
In a small bowl, mix the Greek yogurt for the taco boats filling (113g) with the cheddar powder until smooth. Add the cheese sauce to the meat. Stir well and set aside.
Preheat an oven to 400F and line a baking sheet with parchment paper.
Mix the Kodiak Cakes mix with the remaining 186g of Greek yogurt in a large bowl with a rubber spatula. It will seem as if you need more Greek yogurt or liquid but keep working the dough and pressing it down until you can form a ball of dough.
Transfer the dough to the parchment paper and use a rolling pin to flatten the dough into a large rectangle. The edges don't have to perfectly rectangular, but you do want the dough to be thin enough to take up the entire baking sheet. (You can spray your rolling pin with cooking spray to prevent sticking.)
Use a pizza cutter or knife to cut the dough into 4 pieces.
Add the taco meat mixture to the center of each piece of dough. If your meat to dough ratio looks off, you probably didn't get the dough thin enough. No worries, just leave a bit of meat out and add after folding. (This step's photo is a good example of almost too much meat. If I'd left out maybe an ounce or two to add on top after folding, they would've been perfect.)
Fold the ends in first, followed by the sides, creating a hot dog like shape. If you'd rather close yours entirely, leave out a bit of meat and add it on top afterwards.
Top each taco boat with cheese (about 1 Tbsp each) and bake for 10-12 minutes or until the dough is cooked through. Top with salsa, sour cream or Greek yogurt, or hot sauce. Enjoy!