Taco Grilled Cheese Sandwich

Layer your favorite taco ingredients with just a little extra cheese in these Taco Grilled Cheese Sandwiches and smush it between two slices of buttered bread and grill. These have all the comforting goodness of a golden, melty grilled cheese sandwich along with the zingy taco components.

Taco Stuffed Grilled Cheese Sandwich

If your dinner routine is anything like ours, it’s easy to get stuck in a rut. But, I’m always looking for new ideas that my family will love, and this Taco Grilled Cheese Sandwich recipe was an easy win! It’s easy enough for a weeknight dinner, and it can be made even easier with the use of leftovers!

Grilled cheese and taco lovers, this is a must-make recipe!! This Taco Grilled Cheese Sandwich recipe combines everything you love about a grilled cheese sandwich with everything you love about tacos! It’s the best of both worlds! 

Taco Grilled Cheese Sandwich: Ingredients & Substitutions

For the taco seasoning:

• chili powder
• ground cumin
• garlic powder
• smoked paprika or red paprika
• dried oregano
• seasoned salt
• ground black pepper

For the guacamole:

• semi-soft avocados
• finely chopped red onion
• finely chopped cilantro
• limes, juiced
• salt to taste

For the sandwiches:

• sliced sandwich bread – use any kind you like – white, wheat, sourdough, etc …
• prepared taco meat – you can use leftovers – or use the recipe included in this post, or your favorite recipe for taco meat
• prepared guacamole – you can use leftovers – or use the recipe included in this post, store-bought, or your favorite recipe for guacamole
• cheddar cheese – feel free to use your favorite melty cheese. I use shredded for this recipe, but you can use slices if you prefer.
• Monterey Jack cheese – feel free to use your favorite melty cheese. I use shredded for this recipe, but you can use slices if you prefer.
• tomatoes – thinly sliced is best.
• soft butter – salted or unsalted. If you prefer to use mayo instead of butter, you can do that, too!
• Sour cream or salsa for serving – use whatever you like to dip of spread on your sandwich!

How to make Taco Grilled Cheese Sandwich

NOTE: See the PRINTABLE RECIPE CARD below for the full recipe instructions.

For The Taco Meat:

1. Brown and crumble the ground beef until no longer pink. Drain if necessary.
2. Add in spices. Mix thoroughly.
3. Cook until most of the liquid has evaporated and the meat mixture is well combined with the seasonings.

For The Guacamole:

1. Scoop out the avocado halves into a small bowl. Add lime juice and mash with a fork.
2. Stir in chopped onion, cilantro, and a good pinch of salt. 
3. Use immediately.

Assembling the sandwiches:

1. Heat a large skillet over low heat.
2. Butter the slices of bread and start layering the sandwiches. Finish with your top piece of bread.
3. Grill until golden brown, then flip and finish the other side.
4. Serve with sour cream and any extra guacamole for dipping.

Recipe Tips

• The key to melting the cheese without burning the bread is the low heat setting; grill these low and slow.
• Make this recipe even easier and faster by using leftover taco meat and guacamole!

Taco Grilled Cheese: FAQs

Other recipes you may enjoy

• Homemade Guacamole
• Guacamole Pasta
• Breakfast Grilled Cheese
• Stuffed Pepper Soup
• Taco Rice Recipe

4.53 from 23 votes

Servings: 6 sandwiches

Taco Stuffed Grilled Cheese

By Jamie Sherman

Taco Grilled Cheese is a grilled cheese sandwich grilled to golden perfection, along with all of your favorite zingy taco components.

Prep: 15 minutes mins

Cook: 30 minutes mins

Inactive Time: 15 minutes mins

Total: 1 hour hr

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Equipment

• Calphalon 5-Piece Nylon Kitchen Cooking Utensil Set
• Simply Calphalon Nonstick 10 Piece Cookware Set
• Ground Meat Chopper
• 22-inch Electric Griddle With Removable Handles
• measuring cups and spoons
• measuring cups and spoons
• cutting board
• knife

Ingredients 

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For The Taco Meat

• ▢ 1 pound lean ground beef

For the Taco Seasoning

• ▢ 4 teaspoons chili powder
• ▢ 2 teaspoons ground cumin
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon smoked paprika, or red paprika
• ▢ ½ teaspoon dried oregano
• ▢ ½ teaspoon seasoned salt
• ▢ ¼ teaspoon ground black pepper

For the Guacamole

• ▢ 3 semi-soft avocados
• ▢ ¼ cup fine chopped red onion
• ▢ ¼ cup fine chopped cilantro
• ▢ 1 ½ limes, juiced
• ▢ salt to taste

For the sandwiches

• ▢ 1 loaf sliced sandwich bread
• ▢ prepared taco meat
• ▢ prepared guacamole
• ▢ 8 ounces sharp cheddar cheese, shredded
• ▢ 8 ounces Monterrey Jack cheese, shredded
• ▢ 3 small tomatoes, thin sliced
• ▢ 4 tablespoons soft butter
• ▢ Sour cream and/or salsa, for serving

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Instructions 

For The Taco Meat: 

• Heat a large skillet over medium/high heat.  Cook and crumble the ground meat until no pink remains, drain off any fat.
• Add in spices with 1/4-cup of water.  Mix thoroughly and cook until most of the water has evaporated and meat and spices are well combined.

For The Guacamole: 

• Slice open, seed, and scoop out the avocado halves into a small bowl. Add lime juice and mash with a fork. 
• Stir in chopped onion, cilantro, and a good pinch of salt.
• Use immediately.  

Assembling the sandwiches:

• Heat a large skillet over low heat.
• Butter the slices of bread and start layering the sandwiches – buttered sides facing out.
• Start with about 1 once of cheddar; top with about 1/4 cup of taco meat, then a 1/4 cup of guacamole; layer a few tomato slices; top with 1 ounce of Monterrey Jack; finish with your top piece of bread.
• Grill on low for 4-5 minutes or until golden brown, flip and finish the other side for an additional 4-5 minutes.
• Serve with sour cream, salsa, and any extra guacamole for dipping.

Notes

• The key to melting the cheese without burning the bread is the low heat setting; grill these low and slow.
• Depending on the amount of filling, you may be able to get eight sandwiches in total. I made six hearty sandwiches with a little meat and guacamole leftover. Begin and end layers with cheese. They are the glue that holds the whole thing together.
• This recipe was originally submitted by Kim at Soliloquy Of Food & Such.

Nutrition

Serving: 1sandwich, Calories: 786kcal, Carbohydrates: 40g, Protein: 42g, Fat: 53g, Saturated Fat: 24g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 138mg, Sodium: 1050mg, Potassium: 1056mg, Fiber: 10g, Sugar: 6g, Vitamin A: 1972IU, Vitamin C: 22mg, Calcium: 702mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This post was originally published on May 3, 2014. Updated on April 23, 2020, and February 10, 2022.