These Tex-Mex taco beef sliders are easy to prepare and assemble, and they're always a big hit with guests. I think these would be excellent for a game day party or holiday guests.
The slow cooker beef can be prepared a day or two in advance, which makes assembly and baking quick and easy. Or if you want to cut time significantly, use store-bought prepared shredded beef or pork.
These party sandwiches are assembled on a package of dinner rolls. The rolls are separated to make a dozen taco-seasoned beef sliders.
- 2 pounds lean chuck roast
- 1 envelope taco seasoning
- 1 cup chopped onion
- 1/2 cup beef stock (unsalted or low sodium)
- 1 package connected rolls (such as King's Hawaiian)
- 1 cup of cheddar cheese (shredded)
- 1/4 to 1/3 cup sour cream
- Optional: 1/4 cup chopped fresh cilantro
- 6 tablespoons taco sauce (divided)
- 1/4 cup finely chopped red onion
- 1/4 cup pickled jalapeno pepper rings (or mild pickled pepper rings)
- 2 tablespoons butter, melted
- 1/4 teaspoon garlic powder
Slow Cooker or Stovetop Shredded Beef
- 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 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.
Tips and Variations
- Replace the taco sauce with enchilada sauce or salsa.
- Use shredded pork in place of the shredded beef.
- With Ground Beef: Brown 1 1/2 to 2 pounds of ground beef with taco seasoning and onions.
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