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

Cook Time 15

Total Time 25

Servings

Calories 830kcal

Author Mike

Equipment

Cuisinart Griddler or skillet

Ingredients

1 pound ground beef
1 packet taco seasoning I used 3 tablespoons of our homemade version
½ medium white onion chopped
4 teaspoons taco sauce I used our homemade hot version
8 slices Texas toast
butter
4 slices Pepper jack cheese or more
2 small avocados seeded and sliced thin

Instructions

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.

Notes

You'll want to make these on nice, thick bread.

Nutrition