Taste of Home
Picadillo Sliders
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 1-1/2 dozen.
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
Ingredients
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1 tablespoon canola oil
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1 medium yellow onion, diced
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2 garlic cloves, minced
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2 pounds ground beef
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1/2 cup pimiento-stuffed olives, halved
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2 cans (14-1/2 ounces each) diced tomatoes, drained
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1 cup beef broth
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1/4 cup red wine vinegar
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1/4 cup raisins
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2 tablespoons tomato paste
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1 tablespoon chili powder
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2 teaspoons ground cumin
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1 teaspoon ground cinnamon
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1-1/2 teaspoons salt
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18 potato dinner rolls, halved, toasted
Directions
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1.
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.
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2.
Add next 10 ingredients. Stir over medium heat until well blended. Reduce heat; simmer until sauce has thickened, 10-15 minutes.
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3.
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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