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.
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