In a large skillet, toss in the ground beef, diced peppers, onions, and seasonings. Cook over medium-high heat until the beef is browned, about 7–10 minutes. Drain off the grease.

Stir in the oatmeal (yes, oatmeal, it helps thicken things up!), enchilada sauce, and brown sugar. Let it come to a boil, then simmer on low for 15 minutes, stirring now and then.

Preheat your oven to 375°F. Line a baking sheet with parchment paper and place the slider buns on it. Slice the whole sheet of buns in half and set the tops aside.

Spoon the beef mixture over the bottom buns, then layer on 6 slices of pepper jack cheese. Put the tops of the buns back on.

Cut the remaining 2 slices of pepper jack into little strands to make “shredded cheese” (or just use shredded cheese, no judgment here). Sprinkle it over the tops of the buns along with chopped scallions. Add a dash of paprika if you’re feeling spicy.

Bake for about 3 minutes, just until the cheese is melted. Slice them up and serve hot!