Easy Cheesy Taco Sliders
Whether you’re hosting a homestyle fiesta or pleasing friends on game day, these smooth tacky Taco Sliders could be the superstar of the gathering. To prepare, slider rolls are full of taco pro ground beef, then sandwiched collectively with heavenly layers of Sargento® Blends™ 4 Cheese Southwest Slices. After being brushed with butter, they’re baked till the rolls are golden and the cheese has melted; turning them right into a gooey extravaganza.
My own family loves cheese in any and all flavors. If a dish is filled with cheese, sprinkled or filled with cheese, it’s a given, they’ll consume it. in addition they love tacos so, after browsing the sliced cheese in the dairy aisle at my local Harris Teeter, i was delighted to locate this remarkable new Sargento cheese product to incorporate right into a fun, casual meal. Sargento® Blends™ 4 Cheese Southwest Slices blends the creaminess of Monterey Jack with Chipotle Cheddar, Colby and Pepper Jack cheese multi function a hundred% real, herbal cheese slice, making it the correct safe to eat “glue” to hold those South-of-the-border stimulated, Taco Sliders intact.
For a timesaver, the taco beef filling can be made earlier, then positioned into an airtight box and chilled. you can even freeze it if you’re making plans an upcoming event. i like serving these cheesy sliders with diverse toppings so every person can get dressed their Taco Sliders to their private taste. They’re full of taste and the Sargento® Blends™ 4 Cheese Southwest Slices offer two layers of ooey gooey melted cheese that makes them impossible to resist.
Ingredients
- olive oil
- 1 medium onion finely diced
- 1 small poblano pepper seeded and diced
- 1 small red bell pepper seeded and diced
- 1 tsp garlic salt
- 1 1/4 lb lean ground beef
- 1 1.25 oz package taco seasoning
- 1 tsp lemon pepper
- 1 12 oz mild taco sauce
- 1 15 oz 12-count potato slider rolls sliced though middle
- 16 slices Sargento® Blends™ 4 Cheese Southwest Slices
- 2 Tbsp butter melted
- 1/4 tsp garlic salt
- 1 Tbsp grated Parmesan cheese optional
- Assorted toppings: shredded lettuce, salsa, sour cream, olives for serving
Instructions
- Preheat the oven to 350°Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- In a large skillet heat a few drizzles of olive oil. Cook diced onion and peppers over medium-high heat for 2 minutes. Season with garlic salt.
- Add ground beef to skillet. Continue to cook for 8-10 minutes or until no pink remains. Drain any excess fat from the pan.
- Add taco seasoning, lemon pepper and taco sauce. Lower the heat and simmer for 10 minutes.
- Meanwhile, mix melted butter with 1/4 tsp of garlic salt. Set aside.
- Separate rolls removing the top from the bottom half. Center bottom halves on baking sheet. Cover with 8 slices of Sargento® Blends™ 4 Cheese Southwest Slices cutting pieces to fit, if needed.
- Spread the taco filling evenly over the cheese. Arrange remaining 8 slices of Sargento® Blends™ 4 Cheese Southwest Slices over filling.
- Brush cheese with melted butter. Cover with top half of rolls. Brush tops and sides of rolls with remaining butter. Sprinkle with grated Parmesan, if desired.
- Cover loosely with foil. Bake for 25 minutes then uncover and continue to bake another 5 minutes until the cheese has melted and tops are golden.
- Serve warm with assorted toppings, if desired.