Taco Melt

Anita proclaimed this taco melt as “one of the best things I’ve ever made”. That made me pretty darned happy, since I kinda thought of the idea on my own. I’m sure I’m not the first one to think of making a patty melt-like sandwich using taco meat, but I’m glad I did. It all started with a loaf of Texas Toast. I think Texas Toast is horribly underused. It holds up to darned near anything.

Taco MeltThis is almost like a Sloppy Joe sandwich too. In fact, now that I think about that some more, I think I’ll go toss some taco meat on a hamburger bun and have lunch!

I recently bought a Weber Cast Iron Griddle for my gas grill. I absolutely love cooking with it. It is just like cooking on a flat top grill. It gets amazingly hot, which is exactly what I need to cook this taco melt or my other favorite, a patty melt.

Taco Melt

Course Main
Cuisine Southwestern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Mike


  • 1 pound ground beef
  • 1 packet taco seasoning I used 3 tablespoons of our homemade version
  • 1/2 medium white onion chopped
  • 4 teaspoons taco sauce I used our homemade hot version
  • 8 slices Texas toast
  • Butter
  • 4 slices or more Pepper jack cheese
  • 2 small avocados seeded and sliced thin


  • Brown beef in a large skillet. Drain excess fat.
  • Add onions and taco seasoning and cook 3-5 minutes.
  • Remove from heat.
  • Slather one side of each piece of Texas toast with butter.
  • Heat another large skillet over medium-high heat.
  • Add 4 slices of the bread, butter side down.
  • While the bread is browning, top with meat mixture and cheese.
  • Drizzle meat with 1 teaspoon of taco sauce on each slice.
  • Once the bread is nice and brown and the cheese is melted, remove to serving plates. Top with avocado.
  • Add remaining bread slices to the skillet, butter side down, and brown. Remove and top sandwiches. Serve.

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