Preheat your oven to 400ºF and heat an oven safe skillet with olive oil over medium heat. Add the onion and pepper and cook for 2-3 minutes until the veggies begin to soften before adding the ground beef. Break the beef apart and fully cook.

Once cooked, add the chili seasoning, crushed tomatoes, and broth. Bring to a boil before reducing to a simmer for 10-15 minutes while you prepare the tortillas.

In a bowl, mix together 3 oz shredded cheese with the mayo and garlic powder. Fill each tortilla with about 1 tablespoon (18-20g) of the cheese mixture and tightly roll.

Place the rolled tortillas in the skillet, sealed side down, on top of the beef chili and top with the remaining cheese. Bake for 15-20 minutes until the cheese is melted and the tortillas are golden brown around the edges. Garnish with avocado, cilantro, and fat free Greek yogurt, if desired.