Usually I have those moments when I throw things together and they are so good – and of course I have taken no pictures or even paid any attention to what I did or how much I used of what.
So, I was cleaning out my fridge today (there were several things to either chunk or freeze) and coupled with a few dinner rolls my husband bought on our last winter storm-run yesterday and some leftover chuck roast I quickly became a little imaginative.
For some reason I have been on a Mexican kick, and have found a way to turn the last three nights into my own personal taco night no matter what I’ve made for dinner. Hopefully I’ll get over this; there’s only so much cheese, jalapenos and sour cream my ass can handle before having to go up a size. However, on a side note, have y’all heard that people that consume spicy peppers have a 30% higher metabolism than people that do not?? Let’s hope I have that on my side because trust me, I love some hotness.
Anyway, today as I was cleaning out the fridge I put this yummy little thing together…and it was delicioso 😉
Beef and Bean Sliders with Verde Mayo
2 cups shredded beef (leftover roast, shredded steak, or your choice of beef)
4 slider buns (or dinner rolls will do; sliced)
1 cup refried beans
1/2 cup mayo
3 tbsp tomatillo sauce
1/2 cup monterey jack cheese, shredded
2 tbsp butter, melted
Heat oven to 400°. Combine the mayonnaise and tomatillo sauce. Set aside.
Separate the slider buns and brush with the melted butter.
Ok, now spread some refried beans on the bottoms, then add a heaping tbsp full of shredded beef. Put both tops and bottoms of slider buns in the preheated oven for about 2-3 minutes (you’ll see/hear them sizzling), but don’t let the tops burn, you may have to take them out sooner.
Pop the bottom part of the sliders back in the oven until cheese is melted and the edges of the buns are getting brown. Take them out and top the bottoms with cheese. Remove from oven. Spread about a tbsp of the verde mayo on the top of the buns, and put the sliders together.