Ingredients

The following ingredients have 12 Servings
  • olive oil
  • 1 medium onion (finely diced)
  • 1 small poblano pepper (seeded and diced)
  • 1 small red bell pepper (seeded and diced)
  • 1 tsp garlic salt
  • 1 1/4 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 pepper jack OR colby jack cheese
  • 2 Tbsp butter (melted)
  • 1/4 tsp garlic salt
  • 1 Tbsp grated Parmesan cheese (optional)
  • Assorted toppings: shredded lettuce, salsa, sour cream, olives for serving

Instruction

  • Preheat the oven to 350°Fahrenheit. 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 1/4 tsp of garlic salt. Set aside.
  • Separate rolls removing the top from the bottom half. Center bottom halves on baking sheet. Cover with 8 slices of cheese, cutting pieces to fit.
  • Spread the taco filling evenly over the cheese. Arrange remaining cheese slices over filling. 
  • Brush cheese with melted butter. 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.