Walking Taco Sliders
These fun tailgate sliders combine juicy seasoned beef, melted cheddar, salsa, jalapeño, and crunchy crushed corn chips inside soft baked slider rolls.
Prep: 15 min · Cook: 25 min · Yield: 12 · Method: Oven
Ingredients
- 12 rolls slider rolls
- 1.5 pounds ground beef
- 0.5 medium yellow onion
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup chunky salsa
- 8 ounces cheddar cheese
- 2 cups corn chips
- 1 medium jalapeño pepper
- 2 tablespoons butter
Cooking instructions
- Heat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish. Without separating the rolls, slice them horizontally through the middle and place the bottom half in the dish. (about 5 min) — 350°F
- Heat a large skillet over medium-high heat. Add the ground beef and finely chopped onion. Cook, breaking up the meat, until the beef is browned and the onion is tender, about 7 minutes. Drain excess fat. (about 7 min) — Medium-high
- Stir in the chili powder, cumin, garlic powder, salt, and pepper. Cook for 1 minute, then stir in 1/2 cup of the salsa. Continue cooking until the mixture is hot and not watery, about 2 minutes. The beef should reach 160°F. (about 3 min) — Medium
- Spread the beef mixture over the roll bottoms. Sprinkle with 1 cup of crushed corn chips, then add the cheddar and sliced jalapeño. Spoon the remaining 1/2 cup salsa over the cheese. (about 3 min) — Room temperature
- Place the roll tops over the filling and brush them with the melted butter. Cover the dish with foil and bake for 10 minutes. Remove the foil and bake until the cheese is melted and the tops are lightly golden, 5 to 7 minutes more. (about 17 min) — 350°F
- Rest the sliders for 5 minutes. Separate them with a knife, sprinkle with the remaining crushed corn chips, and serve warm. (about 5 min) — Room temperature