Taco Grilled Cheese #tacotuesday

It’s not quite Taco Tuesday and not quite Grilled Cheese and Tomato Soup but holy moly is it yummy! Elevating something as simple as a grilled cheese is not always super easy but it is doable. These Taco Grilled Cheese sandwiches are so much yum! Two types of cheese, beef taco meat and refried beans all come together so well – you are going to flip.

Taco Grilled Cheese

I like to use sourdough for grilled cheese because it crisps up nice and then holds it’s crispiness the whole time you are eating it. But you can certainly use what every your favorite sliced bread instead. I also used refried beans but you could use whole pinto beans or black beans if you prefer.

Taco Grilled Cheese

The taqueria salsa is so simple to make but gives so much flavor. And dipping the grilled cheese into is like a fiesta in your mouth. The salsa is also great for chips, tacos, burritos, taco salad – really anything you put salsa on. It is a cooked salsa and more like what you typically get in a Mexican restaurant – very smooth with no many chunks.

Taco Grilled Cheese

I also served this with a quick and easy side salad – romaine, radishes, cilantro, and carrots – that I dressed with a super easy Honey Lime Dressing. The balance of the slightly sweeter salad with the small kick of the salsa all came together on the plate.

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Taco Grilled Cheese

The yummy flavors of a taco between the slices of a grilled cheese sandwich!
Course Main Course
Cuisine American, Mexican
Keyword cheese, grilled cheese, ground beef, ground beef recipes, taco
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 16 slices Sourdough Bread
  • 8 slices Colby Jack Cheese
  • 8 slices Pepper Jack Cheese
  • lb Ground Beef
  • ½ Yellow Onion diced
  • 3 Garlic Cloves minced
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1 15oz can Refried Beans
  • 2 cups Taqueria Salsa see recipe below
  • 4 tbsp Avocado Oil divided

Instructions

  • Prepare all of the ingredients. Preheat grill pan or griddle to medium.
  • In a large saute pan over medium-high heat, add 1 tbsp of avocado oil, onion, and garlic. Cook for 2 minutes then add beef, salt, cumin, and chili powder. Cook until no longer pink. Remove from heat.
  • Brush on side of each slice of bread with remaining avocado oil. Build the sandwiches: Slice of bread (with oil on outside), slice of pepperjack cheese, 3-4 dollops of beans (don't spread out), portion of beef, slice of colby jack cheese and another slice of bread (with oil on the outside). Slightly press down, not smush, to hold everything together. Repeat for remaining sandwiches.
  • Place sandwiches on grill pan or griddle. Cook for 5-7 minutes on each side, until cheese in melted and the bread is golden toasted. Cut each sandwich on the diagonal. Serve with a portion of Taqueria Salsa for dipping.
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Taqueria Salsa

A smooth and spicy taqueria style salsa.
Course Sauce
Cuisine American, Mexican
Keyword salsa, Sauce, tomato
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2 cups

Ingredients

  • 4 Roma Tomatoes rough chopped
  • 1 Jalapeno rough chopped
  • 1 Small White Onions rough chopped
  • ½ cup Cilantro rough chopped
  • 1 Lime zest and juice
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1 tsp Chili Powder

Instructions

  • Prepare all of the ingredients.
  • Add ingredients to a blender and blitz until desired level of chunkiness (should be mostly smooth).
  • In a large saute pan over medium-low heat, a salsa and let simmer, stirring regularly for about 10 minutes. Remove from heat and pour into a mason jar. Let cool for at least 15 minutes before putting ring and lid on.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

7 thoughts on “Taco Grilled Cheese #tacotuesday

  1. Irene – Southern Ontario, Canada – Mexican born with Japanese background living in Canada who loves science, cooking and gardening
    Irene says:

    Awesome recipe!

  2. shelbeeontheedge1 – Watertown, NY – Over 40 Blogger living on the edge of sanity, midlife, and fashion. Army wife, boymom, and serious coffee drinker.
    shelbeeontheedge1 says:

    Estelle, I just saw this post featured on another link party and I am absolutely sold! This looks amazing. I pinned it to try this week with the family! Thanks for linking.

    Shelbee
    http://www.shelbeeontheedge.com

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