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Picadillo Sliders

When I’m pressed for time, these beefy sandwiches are my go-to. Any leftover picadillo makes for great nachos or queso dip. It freezes well, too! —Patterson Watkins, Philadelphia, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    1-1/2 dozen


  • 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


  • In a large skillet, heat oil over medium heat. Saute onion until translucent, 6-8 minutes; add garlic, and cook 1 minute more. Add ground beef; cook, crumbling meat, until no longer pink, 6-8 minutes. With a slotted spoon, remove meat; drain excess fat.
  • Return meat to skillet. Add next 10 ingredients. Stir over medium heat until well blended. Reduce heat; simmer until sauce has thickened, 10-15 minutes.
  • Toast rolls. 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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