Taco Sliders – try something new!

I love to create burgers that combine different variations of food on to a bun. And these Taco Sliders are no exception to that creative process. If you have ever had Taco Pizza – you will probably love Taco Sliders.

Taco Sliders

The key to this recipe is the building of the sliders. It’s a process that is simple but needs to be identified with photos I think. So while making the sliders – which were a huge huge hit in my home – I took a lot of photos to try to explain how to make them. So here goes:

Step 1: Start with pull apart dinner rolls – but don’t pull them apart!

Step 2: Slice the rolls in half to make a top and bottom bun.

Step 3: Spread bottom bun layer with refried beans

Step 4: Top the beans with the large rectangle cooked patties

Step 5: Cover with shredded cheese

Step 6: Put in oven for 15 minutes

Step 7: Drizzle with Taco Sauce

Step 8: Sprinkle with shredded lettuce

Step 9: Top with diced tomatoes

Step 10: Spread sour cream on bun tops and sprinkle with scallions

Use a toothpick to secure the top bun to the slider before you cut them apart to make 24 individual sliders.

Taco Sliders

I hope the images help explain the process for this dish. I served it up with an Avocado Ranch salad. I thought that 24 might be too many to make at once but my boys proved me very wrong! This was a super fun twist to Taco Tuesday at my house and I hope you will give it a try!

If you are interested in other burger creations check out my Burger Recipes!

Now let’s get cookin’!

Print

Taco Sliders

All the yumminess of Tacos – on a bun!
Course Main Course
Cuisine American, Mexican
Keyword burger, burger recipes, hamburger, taco
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 24 Dinner Rolls pull-apart style
  • 2 lb Ground Beef
  • 2 Eggs
  • 3 Garlic Cloves minced
  • 2 15 oz can Refried Beans
  • 4 cups Cheddar Cheese shredded
  • 1 tsp Salt
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 8 oz Sour Cream
  • 1 cup Lettuce shredded
  • 3 Roma Tomatoes diced
  • 2 Scallions chopped
  • ½ cup Taco Sauce

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg. Preheat Grill Pan to medium-high.
  • In a bowl combine, ground beef, eggs, garlic, salt, cumin, and chili powder. Press into 4 large rectangles (each the size of half of one set of dinner rolls – roughly 4 inches by 6 inches). Place them on the grill pan and cook for 5 minutes on each side.
  • In a sauce pan over medium heat, add refried bean and 2 cups of shredded cheese. Stir to combine and cook for 7-8 minutes.
  • Slice each of the 12 piece dinner rolls in half (so that you have a layer of bottom buns and a layer of top buns). Place the bottom bun layer on a baking sheet. Spread with refried beans. Then place 2 cooked slider rectangles. Top with 1 cup of cheese. Repeat with second set of dinner rolls. Place in oven for 15 minutes.
  • Remove from oven and brush each set with Taco Sauce. Then top with shredded lettuce, and tomatoes. Spread sour cream over top bun layer of rolls, sprinkle with scallions and place on top. Place a toothpick in each slider to help hold it together. Using a large knife, cut out each individual slider from the set – you should have 24 total sliders. Serve 3-4 sliders per person.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

One thought on “Taco Sliders – try something new!

  1. Liz @ spades, spatulas, and spoons – Oakland, CA – I live in Northern California of the USA, splitting my time between our home and large garden on the coast in Fort Bragg and a smaller place outside San Francisco. I have always love spending time in the kitchen, sharing meals with family and friends. My English born mother was educated in France and ran one of the first traditional French cooking schools in Florida, I learned by being her sous chef and eventually teaching classes with her. Three years ago I was proud to earn my certificate as a Mendocino County Master Gardener, although I had already been gardening in Oakland (ornamental and veggies) for 25 years. There is always so much to learn. I am starting the garden in Fort Bragg and am looking forward to sharing my progress. My family on both sides have always gardened. I have fond memories of my grandparent's garden outside London; and digging potatoes with my father in his vegetable garden in Florida. My education is in microbiology; I worked in labs and biotech for 25 years, often traveling extensively for work. But even with a busy schedule I have managed to have a few of my own fresh vegetables in the back garden. Welcome and thank you for coming along.
    Liz @ spades, spatulas, and spoons says:

    Great idea! Tacos are a favorite. I am thinking these would be wonderful to share (in normal years) while watching the last game of the world series. Thank you for sharing on Fiesta Friday. I have pinned for next year (hopefully).

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