These Tex-Mex taco beef sliders are easy to prepare and assemble, and they're always a big hit with guests. They 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
- 1/4 teaspoon chili 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 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.