Macros for each Taco Slider (makes 12):
190 Cals, 18g Carbs, 6g Fat, 16g Protein
Ingredients for Taco filling (You’ll use 3/4th of this mixture for sliders)
2lbs (32oz) 96/4 Lean Ground Beef
2 Packets Taco Seasoning
56g 2% Mexican Cheese
4 Light Laughing Cow Cheese Wedges
160g (ml) Reduced Sodium Chicken Broth
Rest of ingredients:
1 Pack Hawaiian Rolls
42 2% Mexican Cheese
Olive Oil Spray
Garlic Powder
Low Cal Avocado Lime Dipping Station:
1 Medium Avocado (about 4.5 oz)
Juice from 1 Lime
½ Cup Water (add more if still too thick)
Sea Salt
Cumin
15g Cilantro
Directions:
1.) Brown your 96/4 Lean Ground Beef in a pan on a 7/10 heat. Then add your taco seasoning and mix. Add 100g of chicken broth to keep it nice and juicy.
2.) Then lower the heat of the pan and add your mexican cheese, cheese wedges, nutritional yeast and chicken broth. Mix all together.
3.) Now slice your hawaiian roll in half. Add 3/4th of your taco ground beef mixture. I could’ve added it all I think they wouldn’t gotten soggy. You can scale the scale the recipe down to 3/4h of everything in the taco ground beef recipe is you want no leftovers.
4.) Add 42g 2% mexican cheese and then your top buns. Slice then before the oven so then it’s easy to pull them apart once done. Spray tops with olive oil spray and sprinkle garlic powder on top.
5.) Add to oven on 400 degrees F till golden. Then enjoy!
P.S. The Low Cal Avocado Lime Dipping Station is just adding all those ingredients to a small blender and blending till smooth!