1 medium onion finely diced
1 small poblano pepper seeded and diced
1 small red bell pepper seeded and diced
1 tsp garlic salt
1 1/4 lb lean ground beef
1 1.25 oz package taco seasoning
1 tsp lemon pepper
1 12 oz mild taco sauce
1 15 oz 12-count potato slider rolls sliced though middle
16 slices Sargento® Blends™ 4 Cheese Southwest Slices
2 Tbsp butter melted
1/4 tsp garlic salt
1 Tbsp grated Parmesan cheese optional
Assorted toppings: shredded lettuce, salsa, sour cream, olives for serving
Preheat the oven to 350°Fahrenheit. Line a baking sheet with parchment paper. Set aside. In a large skillet heat a few drizzles of olive oil. Cook diced onion and peppers over medium-high heat for 2 minutes. Season with garlic salt. Add ground beef to skillet. Continue to cook for 8-10 minutes or until no pink remains. Drain any excess fat from the pan. Add taco seasoning, lemon pepper and taco sauce. Lower the heat and simmer for 10 minutes. Meanwhile, mix melted butter with 1/4 tsp of garlic salt. Set aside. Separate rolls removing the top from the bottom half. Center bottom halves on baking sheet. Cover with 8 slices of Sargento® Blends™ 4 Cheese Southwest Slices cutting pieces to fit, if needed. Spread the taco filling evenly over the cheese. Arrange remaining 8 slices of Sargento® Blends™ 4 Cheese Southwest Slices over filling. Brush cheese with melted butter. Cover with top half of rolls. Brush tops and sides of rolls with remaining butter. Sprinkle with grated Parmesan, if desired. Cover loosely with foil. Bake for 25 minutes then uncover and continue to bake another 5 minutes until the cheese has melted and tops are golden. Serve warm with assorted toppings, if desired.