Grilled cheese sandwich filled with taco

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Place your favorite taco ingredients with just a little extra cheese on these taco-filled grilled cheese sandwiches and place them between two slices of buttered and grilled bread. These have all the comforting goodness of a gooey golden cheese sandwich along with the zingy taco components.

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If your dinner routine is like ours, it's easy to get caught up in a routine. I'm always looking for new ideas that my family will love and this Taco Relleno Stuffed Cheese Sandwich recipe was an easy victory! It's easy enough for a weekday dinner and can be made even easier with the use of leftovers!

Grilled cheese sandwich filled with taco

Lovers of cheese and grilled taco, this is a must-have recipe! This taco stuffed grilled cheese sandwich recipe combines everything you love about a grilled cheese sandwich with everything you love about tacos! It is the best of both worlds!

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Utensils needed to make taco-filled grilled cheese sandwiches:

  • skillet
  • bowls
  • griddle
  • spatula
  • spoon

Ingredients for Grilled Taco Cheese Sandwiches:

Use a taco seasoning pack or use the following spices:

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

For the guacamole:

  • 3 semi-soft avocados
  • 1/4 cup finely chopped red onion
  • 1/4 cup coriander, finely chopped
  • 1 1/2 limes, in juice
  • salt to taste

For sandwiches:

  • 1 loaf of sliced ​​sliced ​​bread
  • prepared taco meat
  • guacamole prepared
  • 8 ounces shredded cheddar cheese
  • 8 ounces Monterrey Jack cheese, grated
  • 3 small tomatoes, thinly sliced
  • 4 tablespoons of soft butter
  • Sour cream to serve, a few tablespoons

How to make grilled cheese sandwiches with taco:

For the taco meat:

Heat a large skillet over medium / high heat. Add the ground beef, cut into small pieces while the meat cooks with the back of the spoon. Brown and mince the ground meat until it is no longer pink. Drain if necessary. Add spices. Mix well, reduce heat to low, cook for an additional 4-5 minutes.

For the guacamole:

  1. Slice it open, plant and scoop the avocado halves into a small bowl. Add the lime juice and mash with a fork.
  2. Add the chopped onion, coriander and a good pinch of salt.
  3. Use immediately.

Assemble the sandwiches:

  1. Heat a large skillet over low heat.
  2. Butter the slices of bread and start placing the sandwiches, the buttered sides facing out. Layer the sandwich with about 1 ounce of cheddar cheese. Top with about 1/4 cup of taco meat. Then add 1/4 cup of guacamole. Top with tomato slices and an additional 1 ounce Monterey Jack. Finish with your best piece of bread.
  3. Grill over low heat 4-5 minutes or until golden brown, then turn and finish the other side for an additional 4-5 minutes.
  4. Serve with sour cream and any additional guacamole for dipping.

Frequently asked questions – Tips and tricks:

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

What do you think of this recipe?

I would love to hear your thoughts! Grilled cheese is a comforting favorite, and this grilled cheese filled with taco is a great break from the old regular sandwich! I would love to hear about your experiences with the recipe. Leave me a comment or ask a question if you have one!

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Yield: 6 sandwiches

Taco Stuffed Grilled Cheese Sandwiches, Yum!

Preparation time 15 minutes

Time to cook 30 minutes

Idle time 15 minutes

Total time 1 hour

Ingredients

For the taco meat

taco seasoning packet, or the following spices

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

For the guacamole

  • 3 semi-soft avocados
  • 1/4 cup chopped fine red onion
  • 1/4 cup coriander, finely chopped
  • 1 1/2 limes, in juice
  • salt to taste

For sandwiches

  • 1 loaf of sliced ​​sliced ​​bread
  • prepared taco meat
  • guacamole prepared
  • 8 ounces shredded cheddar cheese
  • 8 ounces Monterrey Jack cheese, grated
  • 3 small tomatoes, thinly sliced
  • 4 tablespoons of soft butter
  • Sour cream to serve, a few tablespoons

Instructions

For the taco meat:

  1. Heat a large skillet over medium / high heat. Add the ground beef, cut into small pieces while the meat cooks with the back of the spoon. When the meat is completely browned and no pinkish remains, drain the fat and add the spices. Mix well, reduce heat to low, cook for an additional 4-5 minutes.

For the guacamole:

  1. Slice it open, plant and scoop the avocado halves into a small bowl. Add the lime juice and mash with a fork.
  2. Add the chopped onion, coriander and a good pinch of salt.
  3. Use immediately.

Assemble the sandwiches:

  1. Heat a large skillet over low heat.
  2. Butter the slices of bread and start placing the sandwiches, the buttered sides facing out.
  3. Start with about 1 time of cheddar; Top with about 1/4 cup taco meat, then 1/4 cup guacamole; layer tomato slices; top with 1 ounce of Monterrey Jack; end with your best piece of bread.
  4. Grill over low heat 4-5 minutes or until golden brown, turning and finishing the other side for an additional 4-5 minutes.
  5. Serve with sour cream and any additional guacamole for dipping.

Notes

  • The key to melting the cheese without burning the bread is the low temperature; Grill these low and slow.
  • Depending on the amount of filling, you can get 8 sandwiches in total. I made 6 hearty sandwiches with some meat and guacamole leftovers. The start and finish layers with cheese are the glue that holds everything together.
  • This recipe was originally introduced by Kim at Soliloquy Of Food & Such.

Nutritional information:

Performance:

6 6

Portion size:

1 sandwich Amount per proportion: Calories: 1141 Total fat: 66 g Saturated fat: 27 g Trans fat: 2 g Unsaturated fat: 31 g Cholesterol: 180 mg Sodium: 1711 mg Carbohydrates: 81 g Fiber: 13 g Sugar: 11 g Protein: 59 g

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

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

GrillCheeseFillingSandwichTaco

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