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Taco Sliders

Taco Sliders
  • Prep 15 min
  • Total 35 min
  • Servings 8
These easy taco sliders are flavored with Old El Paso™ taco seasoning mix and green chiles, and baked in the oven, making them easy and ready to top with all your favorite taco toppings!
Updated May 31, 2018
Make With
Make With
Old El Paso

Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 4 slices (0.8 oz each) Cheddar cheese, cut in half
  • 8 slider buns, split (from 12-count bag)
  • 8 small lettuce leaves
  • 1/2 cup Old El Paso™ mild or medium salsa (from 16-oz jar)

Steps

  • 1
    Heat oven to 375°F. Line 15x10x1-inch pan with foil. In medium bowl, mix beef, taco seasoning mix and green chiles. Shape into 8 (3-inch) patties. Place in pan.
  • 2
    Bake 10 minutes; turn patties over, and bake 5 to 10 minutes longer or until meat thermometer inserted in center of patties reads 160°F. Top each patty with piece of cheese. Bake 1 to 2 minutes longer or until cheese is melted.
  • 3
    Place one patty on top of each slider bun bottom. Top each patty with lettuce and salsa, and place top of bun on each to serve.

  • These sliders can be customized and topped with all your favorite taco toppings, such as guacamole, sliced ripe olives and jalapeños.
  • Try swapping sliced pepper Jack cheese for the Cheddar to give your sliders more of a spicy kick.

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
630mg
26%
Potassium
125mg
4%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
4%
Sugars
4g
Protein
16g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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