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.
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.
- 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.
Nutritional values are approximate.