Type what you have

Ingredients

• ✓ mexican cheese blend
• ground beef
• salsa
• biscuit
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. 2 In a nonstick skillet, mix cooked beef and 1/2 cup salsa. Cook over medium-high heat, stirring occasionally, until hot.
3. 3 Press each biscuit into a 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto the center of each round. Fold dough in half over filling; press to seal. Place on prepared cookie sheet.
4. 4 Bake in the preheated oven until golden brown, 9 to 14 minutes. Serve with remaining salsa.

By Pillsbury

Ingredients

• ✓ mexican cheese blend
• sour cream
• pico de gallo salsa
• taco seasoning
• flour tortilla
• turkey breast

Instructions

1. 1 Mix sour cream, pico de gallo, and taco seasoning in a bowl; spread onto each flour tortilla. Sprinkle Mexican cheese blend over sour cream mixture layer. Top each with turkey. Roll each tortilla around the filling. Wrap each with aluminum foil and refrigerate 8 hours to overnight.
2. 2 Remove aluminum foil and slice each wrap cross-wise into 3/8-inch slices. Arrange slices on a plate.

By Bibi

Ingredients

• ✓ mexican cheese blend
• onion
• chicken broth
• tomato
• green chile pepper
• taco seasoning
• chicken breast
• cornstarch
• water
• cilantro

Instructions

1. 1 Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
2. 2 Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

By ladyw4kids

Ingredients

• ✓ mexican cheese blend
• ground turkey
• taco seasoning mix
• green bell pepper
• salad green
• herb
• tortilla chip
• onion
• salsa
• sour cream

Instructions

1. 1 Cook turkey in a skillet over medium heat until completely browned, 5 to 7 minutes; season with taco seasoning mix. Add green bell pepper; cook and stir until pepper is tender, about 5 minutes.
2. 2 Arrange salad greens onto 2 plates. Top greens with tortilla chips, cheese, and onion. Spoon turkey over the each salad. Top with salsa and sour cream.

By Chris Heins

Ingredients

• ✓ mexican cheese blend
• chicken breast
• tomato sauce
• water
• taco seasoning
• black bean
• spinach
• sour cream
• salsa

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
2. 2 Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
3. 3 Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
4. 4 Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.

By dian

Ingredients

• ✓ mexican cheese blend
• rotini pasta
• black bean
• corn
• green chili
• red bell pepper
• salad dressing
• green onion
• cilantro
• onion
• taco seasoning mix
• lime

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain
2. 2 Combine black beans, corn, green chiles, bell pepper, dressing, cheese, green onions, cilantro, minced onion, taco seasoning, and lime juice together in a bowl. Stir in rotini gently, until combined.

By FoodLady

Ingredients

• ✓ mexican cheese blend
• olive oil
• onion
• black bean
• green salsa
• garlic powder
• chili powder
• cumin
• taco shell
• tomato
• avocado
• lettuce

Instructions

1. 1 Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
2. 2 Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

By Courtney LeClaire

Ingredients

• ✓ mexican cheese blend
• olive oil
• onion
• garlic
• masa harina
• chicken stock
• chicken
• black bean
• fire-roasted diced tomato
• enchilada sauce
• green chile pepper
• chipotle pepper in adobo sauce
• cumin
• garlic powder
• salt

Instructions

1. 1 Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
2. 2 Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
3. 3 Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

By Rebekah Rose Hills

Ingredients

• ✓ mexican cheese blend
• chicken breast
• chicken broth
• corn
• pinto bean
• tomato
• tomato
• green chile
• cream of chicken soup
• cilantro
• chili powder
• garlic
• cumin
• tortilla chip
• sour cream

Instructions

1. 1 Combine chicken, broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Cook until heated through and flavors meld, at least 20 minutes.
2. 2 Ladle into bowls and top with crushed tortilla chips, cheese, and sour cream.

By CaliTexan

Ingredients

• ✓ mexican cheese blend
• french fry
• ground beef
• sloppy joe sauce
• barbecue sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place frozen French fries in a 11x13-inch glass baking dish.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
4. 4 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to medium. Add sloppy joe sauce and barbecue sauce to ground beef; cook until heated through, about 15 minutes.
5. 5 Pour ground beef mixture over French fries. Sprinkle Mexican cheese blend over the top.
6. 6 Return to the oven and bake until cheese is bubbling, about 10 minutes.

By AmiKhamis

Ingredients

• ✓ mexican cheese blend
• cooking spray
• ground beef
• salsa
• taco seasoning mix
• wonton wrapper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix in salsa and taco seasoning.
3. 3 Line each muffin cup with a wonton wrapper. Add about 1 tablespoon taco beef to each cup. Top with 1 tablespoon shredded Mexican cheese blend.
4. 4 Bake in the preheated oven until wonton wrappers are browned and crispy and cheese is melted, 12 to 14 minutes.

By Kylee Kolesar

Ingredients

• ✓ mexican cheese blend
• pork sausage
• hash brown potato
• buttermilk biscuit dough
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Add sausage; cook and stir until crumbly, evenly browned, and no longer pink, about 5 minutes. Drain and discard any excess grease. Stir in hash brown potatoes; cook and stir until potatoes are browned, about 5 more minutes.
3. 3 Line the bottom of the prepared baking dish with a layer of buttermilk biscuits, splitting the biscuits in half to completely cover the dish. Spread sausage and hash brown mixture evenly over top, then sprinkle with Mexican cheese. Whisk together eggs and milk in a bowl, and pour over cheese.
4. 4 Bake in the preheated oven until eggs are set, about 25 minutes.

By ddfly17

Ingredients

• ✓ mexican cheese blend
• chicken breast
• mojo criollo marinade
• corn tortilla
• fire-roasted pepper
• onion blend
• cooking spray

Instructions

1. 1 Place chicken strips in a sealable container and add marinade. Seal and allow to marinate for 2 hours.
2. 2 Drain off marinade and discard. Heat a skillet over medium-high heat and cook chicken strips until browned, 6 to 7 minutes. Add thawed peppers and onions and cook for 2 to 3 minutes more.
3. 3 Transfer chicken strips to a cutting board and chop into smaller pieces. Add chopped chicken back to the peppers and onions; stir to combine.
4. 4 Preheat an heat air fryer to 370 degrees F (187 degrees C) for 5 minutes.
5. 5 Place tortillas in a tortilla bag. Microwave 5 tortillas at a time for 30 seconds.
6. 6 Spray each side of warmed tortillas with about 1/2 teaspoon oil and lay on a cutting board. Place 1 to 2 tablespoons chicken filling on top and sprinkle with 1 tablespoon cheese blend. Roll taquitos up tightly.
7. 7 Place taquitos seam-side down in the air fryer basket and air fry for 5 minutes. Increase air fryer temperature to 400 degrees F (200 degrees C) and air fry for 5 minutes more.

By thedailygourmet

Ingredients

• ✓ mexican cheese blend
• flour tortilla
• butter-flavored cooking spray
• chicken
• corn
• salsa
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spray both sides of the tortillas with butter-flavored cooking spray. Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter. You should be able to get about 3 to 4 circles from each tortilla.
3. 3 Flip two 12-cup muffin tins upside down. Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos.
4. 4 Bake in the preheated oven until tacos are just starting to turn golden brown and crispy, checking every few minutes to make sure they don't burn, 5 to 8 minutes.
5. 5 Mix together chicken, corn, and salsa in a skillet and set over medium-high heat. Cook, stirring occasionally, until heated through, about 10 minutes.
6. 6 Sprinkle cheese blend into the bottom of each taco shell, and fill with the chicken and corn mixture. Top with a dollop of sour cream.

By fabeveryday

Ingredients

• ✓ mexican cheese blend
• chicken breast
• pico de gallo
• sour cream
• taco seasoning mix
• cooking spray
• mini sweet bell pepper
• olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
3. 3 Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
4. 4 Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.

By SunnyDaysNora

Ingredients

• ✓ mexican cheese blend
• corn
• black bean
• salsa verde
• cumin
• coriander
• chicken breast strips
• tortilla chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine corn, beans, salsa, cumin, and coriander in a 2-quart casserole dish; stir in chicken strips and 1 cup cheese.
3. 3 Bake, uncovered, in the preheated oven until bubbly, 35 to 40 minutes.
4. 4 Sprinkle on remaining 1/2 cup cheese; bake until cheese is melted, 3 to 5 minutes. Sprinkle crushed tortilla chips on top.

By Tyson Chicken

Ingredients

• ✓ mexican cheese blend
• firm tomato
• bacon
• onion
• spinach
• sour cream
• hot pepper sauce
• salt

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
2. 2 Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
3. 3 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
4. 4 Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
5. 5 Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.
6. 6 Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.

By ChefsyndiG

Ingredients

• ✓ mexican cheese blend
• cooking spray
• tortilla chip
• chicken
• salsa
• corn
• cream of mushroom soup
• cream of chicken soup
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Spread crushed chips out on the bottom of the prepared baking dish.
3. 3 Stir chicken, 1 cup cheese, salsa, corn, condensed soups, and sour cream together in a bowl. Pour chicken mixture over crushed chips into the baking dish.
4. 4 Bake in the preheated oven for 20 minutes. Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.

By Ashley Rawls

Ingredients

• ✓ mexican cheese blend
• cooking spray
• ground beef
• green onion
• taco seasoning mix
• tomato soup
• nacho cheese soup
• milk
• potato nugget

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat and stir in ground beef, green onion, and 1/2 package taco seasoning. Cook and stir mixture until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
3. 3 Combine remaining taco seasoning mix with tomato soup, nacho cheese soup, and milk in a saucepan; heat soup mixture until just boiling.
4. 4 Layer potato nuggets in the prepared casserole dish.
5. 5 Bake in the preheated oven until potato nuggets begin to crisp, about 10 minutes.
6. 6 Spoon ground beef mixture over potato nuggets; pour in soup mixture.
7. 7 Bake until soup mixture is bubbling, 15 to 20 minutes. Sprinkle casserole with Mexican cheese blend; bake until cheese is melted, 5 to 10 minutes.

By 2macs114

Ingredients

• ✓ mexican cheese blend
• olive oil
• garlic
• zucchini
• oregano
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 8-inch baking pan.
2. 2 Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir until fragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper. Increase heat to medium; cook and stir until zucchini is almost soft, about 7 minutes. Drain excess liquid.
3. 3 Transfer zucchini mixture to the prepared baking pan; sprinkle Mexican cheese blend and Parmesan over zucchini.
4. 4 Bake in the preheated oven until cheeses are melted and start to turn brown, about 7 minutes.

By sixofus

Ingredients

• ✓ mexican cheese blend
• cooking spray
• olive oil
• spinach
• egg white
• egg yolk
• parmesan cheese
• garlic powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted. Remove from heat and cool spinach. Squeeze spinach to remove excess moisture.
3. 3 Whisk egg whites and egg yolks together in a large bowl; add Parmesan cheese, Mexican cheese blend, garlic powder, sea salt, and spinach and mix well. Pour egg mixture into the muffin cups almost to the top. Place the muffin tin on a rimmed baking sheet and pour water halfway up the sides of the muffin tin to create a water bath.
4. 4 Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes.

By cooking made izzy

Ingredients

• ✓ mexican cheese blend
• cooking spray
• beef sirloin
• butter-flavored cooking spray
• mushroom
• onion
• green bell pepper
• pizza dough
• american cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a skillet with cooking spray.
2. 2 Cook and stir beef sirloin in the prepared skillet over medium heat until browned on the outside and slightly pink in the middle, 3 to 4 minutes. Transfer sirloin to a plate.
3. 3 Spray the skillet with butter-flavored cooking spray. Add mushrooms, onion, and green bell pepper; cook and stir until just turning tender, about 5 minutes.
4. 4 Roll pizza dough onto a baking sheet and top with American cheese. Spoon mushroom mixture and sirloin over American cheese layer and top with Mexican cheese blend.
5. 5 Bake in the preheated oven until cheese is golden brown, 15 to 20 minutes.

By nichole b

Ingredients

• ✓ mexican cheese blend
• russet potato
• vegetable oil
• mexican-style seasoning blend
• garlic salt
• black bean
• tomato
• black olive
• green onion
• green chile

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
3. 3 Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
4. 4 Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

By Micaella

Ingredients

• ✓ mexican cheese blend
• butter
• onion
• pancetta bacon
• potato
• salt
• pepper
• spinach
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Melt butter in a large skillet over medium heat. Sauté onion and pancetta in hot butter until onion is tender and pancetta is cooked through. Remove from heat.
3. 3 Alternately layer potato slices, salt and pepper, onion-pancetta mixture, spinach, and cheese in the prepared baking dish. Pour heavy cream over all. Cover the dish.
4. 4 Bake in the preheated oven for 1 hour. Uncover and continue baking until bubbly and lightly browned, about 30 minutes more.

By ERINSANDERS

Ingredients

• ✓ mexican cheese blend
• cauliflower
• cooking spray
• salt
• black pepper
• half-and-half
• cheddar cheese
• cream cheese
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Spray cauliflower florets with cooking spray and season with salt and pepper; place on a baking sheet.
4. 4 Roast in the preheated oven for 30 minutes.
5. 5 Meanwhile, heat half-and-half in a saucepan over medium-low heat. Add Mexican, Cheddar, and cream cheeses slowly, stirring to combine, until melted.
6. 6 Butter an 8x10-inch baking dish. Mix roasted cauliflower with cheese sauce. Transfer to the prepared dish.
7. 7 Bake in the preheated oven until bubbly, about 15 minutes.

By Fernella

Ingredients

• ✓ mexican cheese blend
• pork sausage
• red potato
• onion
• garlic
• baby bella mushroom
• egg
• parsley
• sea salt
• black pepper

Instructions

1. 1 Place sausage in a large cast iron skillet over medium heat; cook and stir until crumbly and starting to brown, about 5 minutes. Stir in potatoes; cook until starting to brown, about 5 minutes. Add onion and garlic; cook and stir until fragrant, about 3 minutes. Stir in mushrooms; cook until tender, about 5 minutes.
2. 2 Push mixture to the sides of the skillet with a spatula to make space in the center. Crack eggs into the center and sprinkle with parsley. Sprinkle Mexican cheese blend around mixture on the edges. Cover skillet and cook until egg whites are set but yolk is still runny, 2 to 3 minutes. Remove from heat, pierce yolks and mix to combine. Season with salt and black pepper.

By torysresort

Ingredients

• ✓ mexican cheese blend
• canola oil
• ground turkey
• chicken broth
• taco seasoning mix
• orzo pasta
• salsa
• corn muffin mix
• cream-style corn
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large saucepan over medium-high heat; add ground turkey. Cook and stir until browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir in chicken broth and taco seasoning mix; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
3. 3 Stir in orzo; bring to a simmer and cook until slightly softened, about 2 minutes. Stir in salsa until combined. Transfer turkey mixture to a 2-quart casserole dish.
4. 4 Combine muffin mix, creamed corn, and milk in a bowl; spread over turkey mixture.
5. 5 Bake in the preheated oven until a toothpick inserted into center of casserole comes out clean, 35 to 40 minutes. Sprinkle Mexican cheese blend over top of casserole; bake until cheese melts, about 5 minutes more.

By dwheatley

Ingredients

• ✓ mexican cheese blend
• cooking spray
• flat iron steak
• taco seasoning mix
• milk
• butter
• all-purpose flour
• black bean
• salsa
• tortilla chip

Instructions

1. 1 Spray a frying pan with cooking spray. Heat over medium heat. Cook and stir steak until barely any pink remains, 5 to 7 minutes. Drain fat from pan; add taco seasoning to the steak. Let simmer until desired consistency is reached, 3 to 5 minutes.
2. 2 Warm milk in a medium saucepan over medium heat until small bubbles appear along the sides. Remove from heat.
3. 3 Melt butter in another medium saucepan over medium-high heat. Add flour once bubbles disappear. Cook, stirring constantly with a whisk, until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in the warm milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low and stir in shredded cheese.
4. 4 Add black beans, salsa, and the steak pieces. Stir and serve with tortilla chips.

By Lara

Ingredients

• ✓ mexican cheese blend
• butter
• onion
• garlic
• hash brown potato
• sour cream
• cream of chicken soup
• corn flake
• butter
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt 6 tablespoons butter in a skillet over medium heat. Add onion and garlic; cook and stir until onion is slightly softened, 5 to 10 minutes. Set aside off heat.
3. 3 Combine potatoes, Mexican cheese blend, sour cream, condensed soup, and onion-garlic mixture in a bowl; transfer to a 9x13-inch baking dish.
4. 4 Combine corn flakes, 2 tablespoons melted butter, and garlic salt in a bowl; sprinkle over potato mixture. Cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil; continue baking until topping is lightly browned, about 30 minutes more.

By Cara Olsen Robson

Ingredients

• ✓ mexican cheese blend
• butter
• grapeseed oil
• chuck roast
• taco seasoning mix
• salsa
• burger bun
• avocado
• black olive
• jalapeno pepper
• crema

Instructions

1. 1 Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.
2. 2 Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.
3. 3 Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.
6. 6 Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.

By thedailygourmet