Best Touchdown Taco Sliders Recipes

TOUCHDOWN TACO DIP

Steps:

• Preheat the oven to 350°F (176°C) . Spread the beans over the bottom of the Small Baker using a Classic Scraper. Combine the cream cheese, sour cream, taco seasoning, and garlic pressed with the Garlic Press in a Classic Batter Bowl; mix well. Spread the cream cheese mixture over the beans. Bake for 15-18 minutes or until hot. Remove the baker from the oven to a Stackable Cooling Rack; top with the cheddar cheese. Return to the oven and bake an additional 2-3 minutes or until the cheddar cheese is melted.Meanwhile, slice the tomato in half lengthwise using the Forged 5" (13-cm) Santoku Knife; scrape out the seeds using the Core & More. Dice the tomato and thinly slice the onions. Snip the cilantro using the Professional Shears. Sprinkle the olives, tomato, onions, and cilantro over the dip. Garnish with additional sour cream and serve with tortilla chips, if desired.

TOUCHDOWN BRAT SLIDERS

Steps:

• In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Cook bratwurst and onion in drippings over medium heat until meat is no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain well., Stir in the cream cheese, beer, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally. Stir in bacon. Spoon 1/4 cup onto each roll; sprinkle with chips. Replace tops.

TOUCHDOWN TACO DIP

Steps:

• Spread the refried beans in a square stone baker (or a 9-inch square baking dish).
• In a mixing bowl, combine cream cheese, sour cream, taco seasoning, and garlic.
• Mix well with electric mixer.
• Spread cream cheese mixture on top of refried beans.
• Sprinkle cheddar cheese on top of cream cheese mixture.
• Sprinkle olives, tomatoes, onions and cilantro on top.
• Bake at 350 for about 15 minutes.
• Serve hot with Tortilla Chips!

TACO SLIDERS

Steps:

• 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.
• 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.
• 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.

TACO SHREDDED BEEF SLIDERS

Steps:

• Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.
• Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.
• Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.
• Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.

OVEN-BAKED BEEF TOUCHDOWN TACOS

Steps:

• Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
• In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until mixture has thickened. Remove from heat.
• To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup beef mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.