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Taco Melt
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.
Course Main
Cuisine Southwestern
Keyword sandwich, taco
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 4
Calories 830 kcal
Author Mike
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.
Calories: 830 kcal | Carbohydrates: 49 g | Protein: 33 g | Fat: 58 g | Saturated Fat: 19 g | Trans Fat: 1 g | Cholesterol: 99 mg | Sodium: 1321 mg | Potassium: 831 mg | Fiber: 11 g | Sugar: 7 g | Vitamin A: 1129 IU | Vitamin C: 15 mg | Calcium: 192 mg | Iron: 16 mg