Beef & Quinoa Squash Nachos

beeflovingtexans.com
serves 4
Ingredients

• 10 oz. cooked beef fajita strips (or any cut steak leftovers)
• Baking spray
• 2 lbs. summer squash (such as zucchini, crookneck, etc.)
• 1/2 cup almond meal
• 1 Tbsp. dry fajita seasoning
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cooked quinoa
• 2/3 cup prepared Pico de Gallo, drained of any excess juices
• 1/4 cup fresh chopped cilantro leaves

Optional Toppings

• Guacamole
• Sour cream
• Salsa

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Preparation

1. Preheat broiler on high.
   
2. Line two rimmed baking sheets with foil, coat with baking spray.
   
3. Slice squash into ¼” slices. Place squash, with edges touching each other, onto baking sheets.
   
4. In bowl, toss together almond meal with dry fajita seasoning. Stir in cheese, cooked quinoa and almond meal until combined.
   
5. Use a tablespoon to pile a big dollop of this cheese mixture on top of each squash slice. If you have leftover topping at the end of dolloping, sprinkle evenly across tops.
   
6. Cut fajita strips into bite-sized pieces. Place a piece or two of beef on top of each Squacho.
   
7. Place oven rack on second-to-top position. Broil Squachos for 2 to 4 minutes, or until cheese mixture is bubbling and turning golden brown on edges. Watch carefully to prevent burning.
   
8. Remove from oven and sprinkle with drained Pico de Gallo. Serve with other desired toppings such as guacamole, sour cream or salsa.
   

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