Here’s a quick look at my new favorite thing. We do taco night every Friday, and usually have some of the ground pork mixture left over. Typically, I use it in omelets the next morning, but this week I had a bunch of leftover slider rolls to deal with, so this became lunch.
Start by toasting the slider buns in a little hot butter (sandwich bread should be toasted…always.)
Remove the rolls, add a bit more butter to the pan, then add the taco meat. Stir and let warm a bit, then gather the meat back to the center of the pan into whatever thickness you prefer.
Top meat with shredded cheese, cover pan, and remove from heat. Allow to rest 5 minutes.
Scoop the meat and cheese mixture onto the slider rolls, top with onions and cilantro.
Add top bun, and serve.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.