Easy Cheesy Taco Sliders via Melissa's Southern Style Kitchen

 

This recipe is a family favorite and has been a repeat dish for our pod or Quaranteam since last spring. Brought to us by Melissa's Southern Style Kitchen , I highly recommend trying this out as a twist on Mexican Monday or Taco Tuesday. I've used regular shredded cheese, but the slices of cheese do make it even cheesier. 

 Ingredients

• olive oil
• 1 medium onion finely diced
• 1 small red bell pepper seeded and diced
• 1 tsp garlic salt
• 1 ¼ 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- divided
  
• 2 Tbsp butter melted
• ¼ tsp garlic salt
• 1 Tbsp grated Parmesan cheese optional
• Assorted toppings: shredded lettuce, salsa, sour cream, olives for serving

Process

• Preheat the oven to 350°. 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 ¼ tsp of garlic salt. Set aside.
• Separate rolls removing the top from the bottom half. Center bottom halves on baking sheet. Cover with cheese slices.
  
• Spread the taco filling evenly over the cheese. Arrange remaining  slices of cheese over filling. 
• 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.