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Beef slider topped with fried cheese, guacamole, pic de Gallo, southwest ranch, on a bun.

Mexican Beef Sliders

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  • Author: Dave Cohen
  • Prep Time: 30 MIN
  • Cook Time: 45 MIN
  • Total Time: 1 HR 10 MIN
  • Yield: 6 servings 1x
  • Category: Ish Day
  • Cuisine: Mexican, American


This Mexican Beef Slider changes the game! Layers of Guacamole, Fried Cheese, Pico de Gallo, and a Southwest Ranch Sauce. You ready?



Mexican Beef Slider Ingredients:

  • 2 lbs 80/20 ground beef
  • package of bacon
  • 12 count package of Kings Hawaiian rolls
  • small block of manchego cheese
  • small bag shredded cheddar cheese
  • container of Good Foods Chunky Guac
  • 2 tbsp butter
  • Salt
  • Pepper
  • Garlic Powder

Pico de Gallo Ingredients:

  • 5 roma tomatoes
  • 1 serrano pepper, minced
  • 1/2 small white onion, diced
  • 2 tbsp chopped cilantro
  • 1 lime, juiced
  • 1 garlic clove, minced
  • 1 tsp salt

Southwest Ranch Sauce:

  • container of good foods ranch dip
  • 1/3 cup diced red pepper
  • 1 diced jalapeno, seeds removed if you want it less spicy
  • 1/4 cup grated parmesan cheese
  • 2 chopped garlic cloves
  • 1/2 tsp salt


Mexican Beef Slider Steps:

  1. Start off by shredding the manchego cheese.  Grab a bowl and add a big handful of the shredded manchego with a big handful of shredded cheddar and mix up. Set aside.
  2. Cut the rolls in half and add them to a baking tray. Melt 2 tbsp of butter and lightly brush the butter on the rolls. Add to the top rack of the oven on a low broil. This only takes a few minutes so keep eyes on them so that they don’t burn.  Remove once slightly crispy. Set aside.
  3. Add bacon slices to a sheet tray with tinfoil. Add to a cold oven and preheat oven to 400 degrees. This way they cook more evenly.  This should take around 20-25 minutes so keep eyes on it and remove the bacon once crispy and add to a plate with paper towels. Cut in half and set bacon aside.  Bonus tip: drain the bacon fat to a bowl to cook the sliders in.
  4. Roll the ground beef into medium sized meatballs and set aside. Grab a 12 inch cast iron pan and get it on medium high heat. You want it nice and hot. Add in 1 tbsp bacon fat or avocado oil and swirl the pan around. Add one ball at a time of the ground beef and push down with a spatula right away. You want it to be a slider size patty. Continue process adding in 4 at a time to the pan.  Sprinkle with a little salt, pepper, and garlic powder. Get a nice sear for 2 minutes then flip and season other side.  Cook for another 1-2 minutes or until your desired doneness.  Remove from pan.
  5. For cheese: Add a small pile (slider size) to the pan on medium high heat.  Do a few piles with spacing in between.  This will bubble fast.  Flip once it starts to bubble and let the other side cook for a bit.  Remove from pan and add the fried cheese slices to the cooked patties.  It’s addicting!
  6. Now time to assemble!  Add a nice layer of guacamole to the bottom bun then your Pattie on top.  Put the fried cheese layer on top and some of the bacon. Do a nice spoonful of pico de gallo and a nice spoonful of the southwest ranch. Time to eat!

Pico de Gallo Steps:

Cut your tomatoes in half then remove the middle with the seeds.  Dice the tomatoes and add to a bowl. Add the rest of the ingredients to the bowl and mix up. Let this sit in the fridge for 1-2 hours stirring eery so often for the flavors to come together.

Southwest Ranch Sauce Steps:

Add all ingredients to a small blender and blend until smooth.  Let sit in fridge for a bit for the flavors to come together.