EASY TACO SLIDERS
These Easy Taco Sliders are a great alternative to traditional tacos! They're simple to make and loaded with flavor, a sure crowd-pleaser and a great use for leftover taco meat too!
Provided by Rebecca Hubbell
Categories Appetizer
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 274 kcal, Carbohydrate 2 g, Protein 11 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 74 mg, Sodium 245 mg, ServingSize 1 serving
TACO SLIDERS
These easy taco sliders are flavored with Old El Paso™ taco seasoning mix and green chiles, and baked in the oven, making them easy and ready to top with all your favorite taco toppings!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 16 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 0 g
TACO SLIDERS
These taco sliders are sandwiches stuffed with taco meat and cheese, then brushed with garlic butter and baked to perfection. Serve with salsa and guacamole for a party snack that will earn rave reviews.
Provided by Sara Welch
Categories Appetizer
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 278 kcal, Carbohydrate 21 g, Protein 16 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 49 mg, Sodium 480 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
TOUCHDOWN TACO SLIDERS
Here's big flavor in a small package. Taco sliders are topped with pepper Jack cheese and salsa for a kick that scores.
Provided by My Food and Family
Categories Home
Time 25m
Yield 16 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
TACO SHREDDED BEEF SLIDERS
Assorted toppings like sliced avocado, shredded cheese, crema Mexicana, black olives, and jalapeño elevate this shredded beef to a perfect slider suitable for the big game day.
Provided by thedailygourmet
Time 6h30m
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 234.8 g, Cholesterol 19.6 mg, Fat 8 g, Fiber 0.7 g, Protein 7.6 g, SaturatedFat 2.6 g, Sodium 119.7 mg, Sugar 0.4 g
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.
Nutrition Facts : Calories 392 kcal, Carbohydrate 28 g, Cholesterol 81 mg, Fiber 2 g, Protein 26 g, SaturatedFat 9 g, Sodium 532 mg, Sugar 5 g, Fat 20 g, ServingSize 12 servings, UnsaturatedFat 0 g
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