Best Taco Shredded Beef Sliders Recipes

TEX-MEX TACO BEEF SLIDERS

Steps:

• Put the chuck roast in a slow cooker with the taco seasoning, chopped onion, and beef stock. Cover and cook on HIGH for 4 to 5 hours, or until the beef is very tender. Alternatively, cook the beef in a large Dutch oven or saucepan on the stovetop - you might need extra liquid - over low heat until very tender, about 2 hours.
• Remove the beef and chop or shred. Refrigerate until you are ready to assemble the sliders and bake. Sliders and Baking Instructions
• Heat the oven to 375 F.
• Spray a large sheet of heavy duty foil - large enough to wrap the rolls - with nonstick cooking spray.
• Slice the rolls in half horizontally. Place the bottom rolls in the center of the prepared foil. Separate the bottoms but keep them close together.
• Spread sour cream over the bottoms and then sprinkle with cilantro, if using.
• Top the sour cream layer with the cooked chopped or shredded beef.
• Drizzle 4 to 5 tablespoons of taco sauce over the beef layer and then top with the chopped red onion.
• Top with sliced pickled chile pepper rings.
• Overlap the cheese slices over the chile pepper layer.
• Place the top of the rolls over the cheese. If desired, separate the tops slightly or wait until they come out of the oven.
• Combine the melted butter with the remaining 1 tablespoon of taco sauce, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of chili powder. Brush the mixture over the tops of the rolls.
• Wrap the foil over the top; seal the top and ends. Place the foil package on a baking sheet.
• Bake in the preheated oven for 20 minutes. Uncover the tops and bake for 5 minutes longer to brown slightly.
• Remove from the oven and carefully cut and separate to make individual sliders.

SLOW COOKER PHILLY-STYLE SHREDDED BEEF SLIDERS

Steps:

• Season each side of the chuck roast with 1 teaspoon seasoning salt.
• Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
• Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices.
• Cover and cook on Low until the beef is very tender, 8 to 10 hours.
• Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
• Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
• Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.