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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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Ingredients:

• 6 medium-sized potatoes, peeled and diced
• 1 onion, finely chopped
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 1 cup heavy cream
• 1 cup milk
• 6 slices bacon, cooked and crumbled
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

2. Add the diced potatoes to the pot and stir to coat them with the butter and onions.

3. Sprinkle the flour over the potatoes and onions, and stir to combine. Cook for 2-3 minutes to cook out the raw flavor of the flour.

4. Gradually pour in the chicken stock while stirring continuously to prevent lumps from forming.

5. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.

6. Once the potatoes are cooked, use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, then return it to the pot.

7. Stir in the heavy cream and milk, and continue to cook the soup over low heat until heated through.

8. Add the crumbled bacon to the soup and stir to combine. Season with salt and pepper to taste.

9. To serve, ladle the loaded potato soup into bowls. Top each bowl with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and chopped chives.

10. Serve the loaded potato soup hot, accompanied by crusty bread or crackers for dipping.

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