This recipe isn’t as hard as you might think, and it’s even easier if you keep some cooked and seasoned taco meat in your freezer at all times. Just pop the meat and toppings onto a piece of buttered bread that is already in the pan. Then top it with the other bun and fry like a sandwich. Yes, you’ll make a mess, but it’s a tasty way to enjoy something new without straying too far from what’s normal. Thanks again to Closet Cooking for this great recipe! I’ll be adding this to my regular Taco Tuesday plans in the future.

 

Ingredients

2 slices bread

1 tablespoon butter

2 slices cheddar (or 1/2 cup shredded)

1/2 cup taco seasoned ground beef

2 tablespoons salsa

2 tablespoons lettuce, shredded

2 tablespoons tomato, diced

1 tablespoon sour cream

1 tablespoon guacamole (optional)

 

Instructions

Heat a clean pan over medium heat.

Butter one side of each slice of bread, place one slice in the pan with buttered side down, top with half of the cheese, the seasoned ground beef, salsa, lettuce, tomato, sour cream, guacamole, the remaining cheese and finally the other slice of bread with buttered side up.

Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Serve with extra salsa, guacamole and/or sour cream for dipping or topping.

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Quick tip: This sandwich is very versatile. Put whatever taco toppings you like into the mix to enjoy it your way!

Recipe and image courtesy of Closet Cooking