Easy 30-Minute Taco Sliders for Taco Night
Ingredients
Taco meat
- 1 pound ground beef (90/10)
- 1/2 cup finely diced onion
- 2 garlic cloves
- 2 tablespoons tomato paste
- 2/3 cup beef broth (or water)
- 2 tablespoons taco seasoning
Slider assembly
- 12 slider buns, savory (not sweet)
- 2 cups freshly shredded Colby Jack cheese
- 5 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 cup cilantro, chopped
Toppings
- sour cream
- shredded lettuce
- salsa or pico de gallo
- guacamole
- favorite taco toppings, to taste
Preparation
Taco meat
Add ground beef, onion, and garlic to a skillet over medium-high heat. Break up the beef with a spatula and stir often until no longer pink, about 5-7 minutes. Drain the grease and discard
Stir tomato paste, broth, and taco seasoning into the cooked beef. Bring to a boil, then reduce heat to medium-low and cook, stirring often, until the sauce is thickened and reduced, about 10-15 minutes. Set aside
Slider assembly
While the meat is cooking, preheat the oven to 375°F. Lightly spray a 9x13-inch baking dish with nonstick spray
Slice the slider buns in half horizontally and place the bottom halves in the prepared pan. Bake for 5 minutes, or until lightly browned, to prevent sogginess
Layer half of the cheese on the buns, then the taco meat (using a slotted spoon to let excess sauce drip off), and then the remaining cheese. Place the top buns on
In a small bowl, mix the melted butter, garlic powder, onion powder, and salt. Brush the mixture onto the tops of the buns
Cover the pan with foil and bake for 10 minutes, taking care that the foil does not touch the tops of the sliders (use toothpicks if necessary)
Remove the foil and bake for 5-7 more minutes, or until the tops are golden brown and the cheese is melted
Top with cilantro, slice the sandwiches apart at the seams, and serve immediately
