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Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning (or homemade mix: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp oregano, 1/2 tsp salt, 1/2 tsp black pepper)
• 4 large flour tortillas
• 1 cup shredded cheese (cheddar or a Mexican blend)
• 1 cup diced tomatoes
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/2 cup diced red onion
• 1/2 cup sour cream (optional)
• 1/2 cup salsa (optional)

Instructions:

1. Prepare the Beef:

   1. In a large skillet over medium heat, cook the ground beef until it’s browned and fully cooked. Drain any excess fat.
   2. Add the taco seasoning and a small amount of water (as per the seasoning packet instructions or about 1/4 cup if using homemade seasoning). Stir well and simmer for a few minutes until the beef is well-coated and the seasoning is evenly distributed. Remove from heat.

2. Assemble the Taco Wrap:

   1. Lay a large flour tortilla on a clean surface.
   2. Spread a layer of seasoned taco beef down the center of the tortilla.
   3. Top with shredded lettuce, diced tomatoes, avocado slices, and diced red onion.
   4. Add a dollop of sour cream and a spoonful of salsa if desired.
   5. Fold the sides of the tortilla over the filling, then roll it up tightly like a burrito.

3. Add the Cheese Layer:

   1. Heat a non-stick skillet or griddle over medium heat.
   2. Sprinkle a layer of shredded cheese evenly over the surface of the skillet.
   3. Place the assembled taco wrap on top of the cheese layer.
   4. Allow the cheese to melt and become crispy, which will take about 2-3 minutes.
   5. Carefully flip the wrap to coat the other side with a layer of cheese if desired, adding more cheese to the skillet if needed. Toast for an additional 2-3 minutes until both sides are crispy.

4. Serve:

   1. Cut the taco wrap in half if desired and serve immediately with additional salsa, sour cream, or guacamole on the side.

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Ingredients:

• 1 lb ground beef
• 1 small onion, finely chopped
• 1 tsp “Slap Ya Mama” seasoning
• 1 tsp garlic powder
• 1 tbsp Worcestershire sauce
• 1 tsp black pepper
• 12 Hawaiian rolls
• 8 slices Colby Jack cheese
• 8 slices Provolone cheese

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Cook the Ground Beef Mixture:

   • In a skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is translucent.
   • Drain off excess fat and return the skillet to the heat.
   • Add “Slap Ya Mama” seasoning, garlic powder, Worcestershire sauce, and black pepper. Stir well to combine and cook for an additional minute. Remove from heat.

3. Prepare the Sliders:

   • Slice the Hawaiian rolls in half horizontally, keeping them connected if possible, and place the bottom half on a baking sheet.
   • Place four slices of Colby Jack cheese on the bottom half of the rolls, covering them evenly.
   • Evenly distribute the cooked ground beef mixture over the layer of Colby Jack cheese.
   • Top the beef mixture with four slices of Provolone cheese, again covering it evenly.

4. Top and Bake:

   • Cover the cheese and beef layers with the top halves of the Hawaiian rolls.
   • Cover the entire assembly with aluminum foil to prevent the rolls from burning and to help the cheese melt evenly.
   • Bake in the preheated oven for about 10 minutes, or until the cheese is thoroughly melted and the rolls are slightly toasted.

5. Serve:

   • Remove from the oven and let them cool slightly before slicing along the roll separations to serve. This method ensures each slider has a perfect distribution of meat and double cheese.

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Ingredients:

• 2 medium zucchini, sliced into rounds
• 2 medium yellow squash, sliced into rounds
• 2 tbsp olive oil or vegetable oil
• 1 lb ground beef
• 2 tbsp taco seasoning
• 1 cup shredded Mexican cheese blend
• 1/2 red onion, finely chopped
• 1 ripe avocado, diced

Instructions:

Prepare the Squash:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Season Squash: In a large bowl, toss the zucchini and yellow squash slices with the oil until they are evenly coated. This will help them roast better and become crisper.
3. Roast Squash: Arrange the oiled squash slices in a single layer on a baking sheet lined with parchment paper. You might need to use two sheets to avoid overcrowding.
4. Cook: Place the squash in the oven and roast for about 15-20 minutes or until they are slightly crispy on the edges. This will be your “nacho chips.”

Cook the Beef:

1. Brown the Beef: While the squash is roasting, heat a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks.
2. Season the Beef: Once the beef is cooked through, drain any excess fat. Stir in the taco seasoning and cook according to the seasoning package instructions, usually by adding a small amount of water and simmering until thickened.

Assemble the Nachos:

1. Layer the Nachos: Remove the roasted squash from the oven. Layer half of the squash back onto one of the baking sheets, then sprinkle half of the cooked ground beef and half of the shredded cheese over the squash. Repeat with another layer of squash, beef, and cheese.
2. Bake the Nachos: Return the baking sheet to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly.

Final Touches:

1. Add Toppings: Once the nachos are out of the oven, sprinkle the chopped red onion and diced avocado over the top.
2. Serve Immediately: Serve your squash nachos hot, ideally with your favorite salsa, sour cream, or guacamole on the side.

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