1 lb ground beef
12 dinner rolls
12 slices sharp cheddar cheese
1 10 oz. can diced tomatoes with green chills, drained (Rotel)
3 cloves garlic
1 white onion, chopped
2 tsp Worcestershire sauce
1 tsp cumin
1 tsp mustard powder
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp paprika
1/2 C (1 stick) unsalted butter
1 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp mustard
sesame seeds, garnish
Preheat oven to 350 F degrees. Lightly grease a 9x13 baking dish with non-stick spray.
Heat a large skillet over medium-high heat. Add ground beef. Let beef brown without moving, for 3 minutes. Flip and continue to brown.
Add onion and garlic. Season with Worcestershire sauce, cumin, mustard powder, salt, pepper, and paprika. Stir to combine.
Cook until onions are tender and beef is cooked through. Drain fat.
Stir in tomatoes until combined.
Cut dinner rolls in half horizontally and place bottoms of rolls inside a greased baking dish.
Spread beef and onion mixture evenly over rolls. Top with cheese slices.
Place tops of buns over cheese.
In a small saucepan, over medium heat, melt butter, sugar, Worcestershire sauce, and mustard, until smooth.
Brush mixture over tops of rolls. Sprinkle sesame seeds across tops.
Bake for 25-30 minutes, or until buns are golden brown and cheese is bubbly.