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Easy Cheesy Taco Sliders

Course Main Course
Cuisine Mexican Inspired
Keyword easy-cheesy-taco-sliders
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Author Melissa Sperka


  • 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


  • 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. 


The filling can be made up to 2 days in advance and stored chilled in an airtight container.