Taco Sliders Recipes

EASY TACO SLIDERS

Steps:

• Preheat oven to 350 degrees F.
• Spray 9 x 13-inch pan with cooking spray.
• Slice rolls like you would a burger bun and place bottom half in the pan and set the top half aside.
• Spread sour cream over the bottoms of the rolls, evenly spread prepared taco meat out on the sour cream.
• Sprinkle the taco meat with 1 cup of the shredded cheese. Evenly distribute peppers and tomatoes on the cheese and cover with the remaining cup of cheese.
• Place roll tops back on the top, stir together melted butter, onion powder, garlic powder, and crushed red pepper and pour evenly over the tops of the rolls.
• Cover with aluminum let set for 10 minutes, then bake for 10 minutes.

TACO SLIDERS

Steps:

• Heat the olive oil in a large pan over medium heat. Add the onion and cook for 3-4 minutes or until translucent.
• Add the ground beef to the pan and cook for 5-6 minutes, breaking up the meat into small pieces with a spatula.
• Add the taco seasoning and tomato sauce, then bring to a simmer.
• Preheat the oven to 375 degrees. Slice the rolls in half and place the bottom half of the rolls on a sheet pan.
• Bake for 5 minutes or until bread is lightly toasted.
• Spoon the meat over the bottom of the rolls, then layer the cheese on top.
• Place the top buns over the cheese layer.
• Mix the butter and garlic powder and brush the mixture over the tops of the rolls.
• Bake for 10 minutes or until the rolls are browned and the cheese is melted.
• Sprinkle with cilantro and serve with guacamole and salsa if desired.

TACO SLIDERS

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil. In medium bowl, mix beef, taco seasoning mix and green chiles. Shape into 8 (3-inch) patties. Place in pan.
• Bake 10 minutes; turn patties over, and bake 5 to 10 minutes longer or until meat thermometer inserted in center of patties reads 160°F. Top each patty with piece of cheese. Bake 1 to 2 minutes longer or until cheese is melted.
• Place one patty on top of each slider bun bottom. Top each patty with lettuce and salsa, and place top of bun on each to serve.

TOUCHDOWN TACO SLIDERS

Steps:

• Heat grill to medium heat.
• Mix meat, seasoning mix and tomatoes just until blended; shape into 16 (3-inch) patties.
• Grill 4 min. on each side or until done (160ºF), topping with cheese pieces for the last minute.
• Serve in buns topped with salsa.

TACO SHREDDED BEEF SLIDERS

Steps:

• 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.
• Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.
• 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.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.
• Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.

TEX-MEX TACO BEEF SLIDERS

Steps:

• Put the chuck roast in a slow cooker with the taco seasoning, chopped onion, and beef stock. Cover and cook on HIGH for 4 to 5 hours, or until the beef is very tender. Alternatively, cook the beef in a large Dutch oven or saucepan on the stovetop - you might need extra liquid - over low heat until very tender, about 2 hours.
• Remove the beef and chop or shred. Refrigerate until you are ready to assemble the sliders and bake. Sliders and Baking Instructions
• Heat the oven to 375 F.
• Spray a large sheet of heavy duty foil - large enough to wrap the rolls - with nonstick cooking spray.
• Slice the rolls in half horizontally. Place the bottom rolls in the center of the prepared foil. Separate the bottoms but keep them close together.
• Spread sour cream over the bottoms and then sprinkle with cilantro, if using.
• Top the sour cream layer with the cooked chopped or shredded beef.
• Drizzle 4 to 5 tablespoons of taco sauce over the beef layer and then top with the chopped red onion.
• Top with sliced pickled chile pepper rings.
• Overlap the cheese slices over the chile pepper layer.
• Place the top of the rolls over the cheese. If desired, separate the tops slightly or wait until they come out of the oven.
• Combine the melted butter with the remaining 1 tablespoon of taco sauce, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of chili powder. Brush the mixture over the tops of the rolls.
• Wrap the foil over the top; seal the top and ends. Place the foil package on a baking sheet.
• Bake in the preheated oven for 20 minutes. Uncover the tops and bake for 5 minutes longer to brown slightly.
• Remove from the oven and carefully cut and separate to make individual sliders.