Tailgate treats

Perfect for your game day tailgate or home gate celebrations

Tailgate Tacos Ingredients

• cooking spray

• 1 pound ground beef

• ½ cup salsa

• 2 tablespoons taco seasoning mix

• 2 cups shredded Mexican cheese blend

• 24 wonton wrappers

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.

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. 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. Bake in the preheated oven until wonton wrappers are browned and crispy and cheese is melted, 12 to 14 minutes.

Game Day Breakfast Sliders Ingredients Scrambled Eggs:

• 12 eggs

• salt and ground black pepper to taste

• 2 tablespoons butter

• 1 (12 count) package Hawaiian bread rolls (such as King’s®)

• 18 slices provolone cheese, or as needed

• 12 slices deli ham, or as needed

• ¼ cup butter

• 1 ½ tablespoons brown sugar

• 1 tablespoon prepared yellow mustard

Directions

1. Whisk eggs, salt, and pepper together in a bowl until frothy. Melt 2 tablespoons butter in a large skillet over medium-low heat. Pour eggs into skillet; cook and stir with spatula until set, 3 to 6 minutes. Remove from heat.

2. Cut rolls in half horizontally; lay bottoms in a single layer in a 9x13-inch baking dish. Add a layer of provolone cheese, then scrambled eggs, then a layer of ham, then provolone cheese, then ham, then provolone cheese again. Cover with roll tops. Cut through ham and provolone cheese layers to make individual sandwiches.

3. Melt 1/4 cup butter, brown sugar, and mustard together in a small saucepan over medium heat; cook and stir until sugar is dissolved. Spread mixture over roll tops. Cover baking dish with aluminum foil and let stand, about 30 minutes.

4. Preheat oven to 350 degrees F (175 degrees C). Remove aluminum foil from baking dish.

5. Bake in preheated oven until tops are golden brown and cheese has melted, 15 to 20 minutes.

Slow Cooker Game Day Chili Ingredients

• 1 Slow Cooker Liner

• 2 pounds lean ground beef

• 2 medium green bell peppers, chopped

• 2 small onions, chopped

• 2 (15 ounce) cans red kidney beans, undrained

• 2 (1.25 ounce) packages chili seasoning mix

• 2 (15 ounce) cans tomato sauce

• 2 (10 ounce) cans diced tomatoes and green chiles

• ½ cup shredded cheese

• ½ cup sour cream

Directions

1. Line a 5 to 6-quart slow cooker with a Slow Cooker Liner. Fit liner snugly against bottom and sides of bowl; pull top of liner over rim. Set aside.

2. Brown ground beef, bell peppers, and onions in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well.

3. Spoon beef mixture into the lined slow cooker. Add beans, seasoning mix, tomato sauce, and diced tomatoes and green chilies to beef mixture; stir gently with wooden or plastic spoon.

4. Cover and cook 6 to 7 hours on Low or 3 to 3 1/2 hours on High, until hot and bubbly throughout.

5. Carefully remove lid to allow steam to escape. Stir gently and serve chili directly from lined slow cooker. Top with cheese and sour cream, if desired.

6. Do not lift or transport liner with food inside. Remove all food and cool slow cooker completely before lifting liner from slow cooker.