Taco Stuffed Grilled Cheese
Taco Grilled Cheese is a grilled cheese sandwich grilled to golden perfection, along with all of your favorite zingy taco components.
Servings: 6 sandwiches
Equipment
Ingredients
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
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
