PICADILLO SLIDERS

Picadillo Sliders image

When I'm pressed for time, these beefy sliders are my go-to. Any leftover picadillo makes for great nachos or queso dip. It freezes well, too! -Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 medium yellow onion, diced
2 garlic cloves, minced
2 pounds ground beef
1/2 cup pimiento-stuffed olives, halved
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup beef broth
1/4 cup red wine vinegar
1/4 cup raisins
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1-1/2 teaspoons salt
18 potato dinner rolls, halved, toasted

Steps:

In a large cast-iron or other heavy skillet, heat oil over medium heat. Saute onion until translucent, 6-8 minutes; add garlic and cook 1 minute more. Add ground beef; cook until no longer pink, 6-8 minutes, breaking into crumbles; drain. , Add next 10 ingredients. Stir over medium heat until well blended. Reduce heat; simmer until sauce has thickened, 10-15 minutes., Spoon beef mixture on each roll (they may be juicy). Serve immediately.

Nutrition Facts : Calories 249 calories, Fat 9g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 631mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.