Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In provided tray, combine cauliflower, peppers, taco seasoning, and 1 tsp. olive oil. Massage oil and seasoning into vegetables. Cover with foil.

Bake covered in hot oven, 10 minutes.

While vegetables bake, continue recipe.

In a mixing bowl, combine ground beef, garlic salt, half the nacho taco cheese (reserve remaining for topping), and half the salsa (use less if spice-averse; reserve remaining for garnish).

Form beef mixture into two equally-sized, oval-shaped loaves, about 3" in length and 2" by height.

After 10 minutes, carefully remove tray from oven. Push vegetables to one side. Tray will be hot! Use a utensil.

Place meatloaves in now-empty side of tray and top with remaining nacho taco cheese.

Bake uncovered in hot oven until vegetables are tender and meatloaves reach a minimum internal temperature of 160 degrees, 20-25 minutes.

Carefully remove tray from oven and drain excess liquid.

To serve, top meatloaves with remaining salsa (to taste). Garnish vegetables with mayonnaise and cotija. Bon appétit!