Ingredients

• Olive oil2 tbsp
• Ground beef1 kg
• Onions1, finely chopped
• Red bell pepper1, finely chopped
• Garlic4 cloves, crushed
• Tomatoes400g can, crushed
• Kidney beans400 g, rinsed, drained
• Water1/4 cup
• Butter100g, melted
• Parsley1/4 cup, finely chopped
• Cheddar cheese1 cup, grated
• Brioche10 brioche slider rolls, halved
• Taco seasoning2 x 35g sachets

Steps

1. 1. Heat oil in a large flameproof baking dish. Cook mince, breaking up with a wooden spoon, for 8 minutes or until browned. Add onion, capsicum and half the garlic, and cook, stirring, for 5 minutes or until softened.
2. 2. Add taco seasoning and cook, stirring, for 1 minute or until fragrant. Add tomatoes, water and beans and bring to the boil. Reduce heat and simmer for 5 minutes or until thickened. Remove from heat.
3. 3. Meanwhile, preheat oven to 220C/200C fan-forced. Combine melted butter, half the parsley and remaining garlic in a small bowl or jug.
4. 4. Sprinkle mince mixture with cheese. Brush cut-sides of rolls with half the butter mixture and place cut-side down over cheese layer. Brush tops with remaining butter mixture and bake for 15 minutes or until bread is golden and cheese has melted. Scatter with remaining parsley to serve.