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
Picadillo Sliders
Picadillo Sliders
Prep Time
15 min
Cook Time
25 min
Yield
1-1/2 dozen
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
Directions
- 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
1 slider: 249 calories, 9g fat (2g saturated fat), 31mg cholesterol, 631mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 14g protein.
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