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.
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.
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.
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
Ingredients
- 16 slices Sourdough Bread
- 8 slices Colby Jack Cheese
- 8 slices Pepper Jack Cheese
- 1½ 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.
Taqueria Salsa
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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This sounds delish! Visiting you from the party in pjs link up.
Awesome recipe!
That looks delicious! What a fun new twists on old family favorites. Pinned.
This sounds so good and the salsa looks like the texture I like best. Pinned.
Yum! Thanks for sharing at Vintage Charm!
This does sound delicious, even my husband says so. I have pinned it to try out. Thanks for sharing the recipe. #HomeMattersParty
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