Cheesy Beef Tacos with Roasted Squash

Ingredients

• 1.5 lbs beef fine cubes for tacos
• 2 medium yellow squash, sliced lengthwise
• 1 large calabacita squash, halved lengthwise
• 1 cup Velveeta cheese, cubed
• 2 tbsp olive oil
• 2 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 8 small flour tortillas

Steps

1. Preheat oven to 400°F. Toss squash slices with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast for 20 minutes until tender and lightly browned.
2. Meanwhile, heat remaining 1 tbsp olive oil in a large skillet over medium-high heat.
3. Add beef cubes and cook for 5 minutes, stirring occasionally, until browned on all sides.
4. Sprinkle cumin and chili powder over beef. Stir well and cook for 2 more minutes.
5. Add Velveeta cubes to the beef and stir until melted into a cheese sauce, about 2 minutes.
6. Warm tortillas in a dry skillet or over a gas flame for 30 seconds per side.
7. Assemble tacos: fill each tortilla with cheesy beef, top with roasted squash, and serve.