Layer your favorite taco ingredients with just a little extra cheese in these Taco Stuffed 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.

If your dinner routine is anything like ours, it’s easy to get stuck in a rut. I’m always looking for new ideas that my family will love and this Taco Stuffed 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!

Taco Stuffed Grilled Cheese Sandwich

Grilled cheese and taco lovers, this is a must-make recipe!! This Taco Stuffed 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! 

Ingredients for Taco Grilled Cheese Sandwiches:

Here is everything I used to make this Taco Grilled Cheese Sandwich Recipe:

** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **

Use a package of taco seasoning or use the following spices:

• chili powder
• ground cumin
• garlic powder
• smoked paprika or red paprika
• dried oregano
• tsp seasoned salt
• tsp 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
• prepared taco meat
• prepared guacamole
• cheddar cheese, shredded
• Monterrey Jack cheese, shredded
• tomatoes, thin sliced
• soft butter
• Sour cream for serving, a few dollops

How to make Taco Grilled Cheese Sandwiches:

For The Taco Meat:

Heat a large skillet over medium/high heat. Add the ground meat, break up into small pieces as the meat cooks with the back of your spoon. Brown and crumble the ground beef until no longer pink. Drain if necessary. Add in spices. Mix thoroughly reduce heat to low, cook for an additional 4-5 minutes.

For The Guacamole:

1. Slice open, seed, and 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 – buttered sides facing out. Layer the sandwich starting with about 1 ounce of cheddar. Top with about 1/4 cup of taco meat. Next, add a 1/4 cup of guacamole. Top with a few tomato slices and an additional 1 ounce of Monterrey Jack. Finish with your top piece of bread.
3. Grill over low heat for 4-5 minutes or until golden brown, then flip and finish the other side for an additional 4-5 minutes.
4. Serve with sour cream and any extra guacamole for dipping.

A few tips for making Taco Stuffed Grilled Cheese Sandwiches:

• 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!

More Sandwich Recipes:

• Pepperoni Pizza Grilled Cheese with Pizza Butter
• Hawaiian Pizza Grilled Cheese Sandwich
• Lighter Chicken Salad Sandwiches
• Sloppy José Sandwiches
• Chipotle Pulled Pork Sandwiches with Mexican-Style Coleslaw
• Tuna Salad Sandwiches
• Hand-Breaded Tenderloin Sandwich

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Yield: 6 sandwiches

Taco Stuffed Grilled Cheese

Print

Taco Stuffed Grilled Cheese Sandwiches, Mmmm!

Prep Time 15 minutes

Cook Time 30 minutes

Inactive Time 15 minutes

Total Time 1 hour

Ingredients

For The Taco Meat

• 1 pound lean ground beef

package of taco seasoning, OR the following spices

• 4 tsp chili powder
• 2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika, or red paprika
• 1/2 tsp dried oregano
• 1/2 tsp seasoned salt
• 1/4 tsp black pepper

For The Guacamole

• 3 semi-soft avocados
• 1/4 cup fine chopped red onion
• 1/4 cup fine chopped cilantro
• 1 1/2 limes, juiced
• salt to taste

For the sandwiches

• 1 loaf of sliced sandwich bread
• prepared taco meat
• prepared guacamole
• 8 oz sharp cheddar cheese, shredded
• 8 oz Monterrey Jack cheese, shredded
• 3 small tomatoes, thin sliced
• 4 TBS soft butter
• Sour cream for serving, a few dollops

Instructions

For The Taco Meat: 

1. Heat a large skillet over medium/high heat.  Add the ground meat, break up into small pieces as the meat cooks with the back of your spoon.  When the meat is fully browned and no pink remains, drain off any fat and add in spices.  Mix thoroughly reduce heat to low, cook for an additional 4-5 minutes.  

For The Guacamole: 

1. Slice open, seed, and 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 - buttered sides facing out.
3. 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.
4. Grill on low for 4-5 minutes or until golden brown, flip and finish the other side for an additional 4-5 minutes.
5. Serve with sour cream 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 8 sandwiches in total. I made 6 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 Information:

Yield:

6

Serving Size:

1 sandwich
Amount Per Serving: Calories: 1141Total Fat: 66gSaturated Fat: 27gTrans Fat: 2gUnsaturated Fat: 31gCholesterol: 180mgSodium: 1711mgCarbohydrates: 81gFiber: 13gSugar: 11gProtein: 59g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.

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This post was originally published on May 3, 2014. Updated on April 23, 2020.