Taco Grilled Cheese Recipe 475

TACO GRILLED CHEESE

Steps:

• In a large skillet, brown the beef until no longer pink. Drain. Add the taco seasoning and water and cook until water reduces and liquid is almost gone.
• Heat a clean skillet to medium heat. Butter the outside of each slice of bread with about 1/2 tablespoon of butter.
• Place the bread, buttered side down in the heated skillet. Quickly top with the beef and about 1/2 cup of cheddar cheese. Top with the other piece of bread with the buttered side up.
• Cook until golden brown, about 2-3 minutes, or until cheese is melted.
• Slice in half and top with desired toppings.

TACO GRILLED CHEESE RECIPE

Steps:

• In a medium skillet over medium-high heat, brown ground beef. Drain off any excess liquid and stir in the package of taco seasoning and a ¾ cup of water. Bring to a boil, reduce heat and simmer for 5 minutes (or until the ground beef is fully cooked), stirring occasionally. Meanwhile, cook the potato browns by either baking them in the oven or deep frying them according to package directions. Drain on paper towels (if deep frying).
• Pre-heat a skillet to medium-high heat. Spread butter over one side of a slice of bread. Place butter side down into the skillet. Top with 2 slices American cheese, taco meat, potato crowns, and shredded Mexican cheese blend. Butter an additional slice of bread on one side and place it butter side up on top of the sandwich.
• Cook in the skillet until lightly browned on the bottom and flip over. Continue cooking until the other side has browned and the cheese has melted. Repeat with remaining sandwiches. (Makes 4 Servings)

TACO GRILLED CHEESE SANDWICH

Steps:

• Butter one side of a piece of bread with the softened butter and place butter-side down in a medium non-stick skillet over medium heat.
• Add a slice of cheese to the bread and spoon 1/4 of the beef, 1/4 of the diced tomatoes, and 1/4 of the diced peppers on the cheese. Lay 1/4 of the avocado slices over the top and top them with another slice of cheese.
• Butter one side of another slice of bread and place it butter-side up on top of the cheese, cook until cheese begins to melt and bread turns a golden brown, flip and cook the other side until cheese is melted through. Repeat for other sandwiches.

GRILLED PRIME CHEESETEAK TACOS

Steps:

• Put the tenderloin on a parchment-lined baking sheet and freeze for 1 hour. Flip the tenderloin and freeze for another hour. Use a very sharp knife to slice the meat as thinly as possible.
• Roast the poblano directly over an open flame, turning regularly, until blistered and blackened all over, about 5 minutes. Put in a bowl, cover with a kitchen towel and let cool for at least 10 minutes. Rub off the blackened skin, remove the stem and seeds and slice into 1/4-inch strips.
• Heat a cast-iron griddle over medium-high heat on one side and medium-low heat on the other side. On the cooler side, drizzle with olive oil, add the onions and cook, stirring occasionally, until tender and beginning to char, 5 to 7 minutes. Add the roasted poblano to the onions and cook for another 3 minutes.
• Sprinkle the meat with a generous amount of salt and pepper. Drizzle the hot side of the grill pan with olive oil, then lay the meat in a single layer, in batches if necessary. Cook very quickly on the first side, about 1 minute. Flip and cook on the other side, another minute or so. Repeat the process until all the meat is cooked. Reserve in a bowl along with the onions and pepper until you are ready to serve.
• Heat both sides of the griddle over medium-high heat and oil lightly. Arrange the tortillas in a single layer on the griddle and heat about 30 seconds per side, then wrap in a clean kitchen towel to keep warm.
• To build the tacos: In a warm tortilla, layer some meat, spoon on a couple of tablespoons of Cheese Sauce, add a few of the pepper and onions and top with the pickled cherry peppers.
• Set a medium saucepan over low heat. Add the evaporated milk and Dijon and whisk together until uniform and smooth. Toss the Cheddar, pepper jack and blue cheese with the cornstarch in a bowl until totally coated. Whisk the cheese mixture into the milk mixture and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes. Keep warm over low heat until ready to use.

TACO GRILLED CHEESE RECIPE - (4.7/5)

Steps:

• In a medium skillet over medium high heat, brown ground beef. Drain off any excess liquid and stir in the package of taco seasoning and 3/4 cup of water. Bring to a boil, reduce heat and simmer for 5 minutes (or until the ground beef is fully cooked), stirring occasionally. Meanwhile, cook the potato browns by either baking them in the oven or deep frying them according to package directions. Drain on paper towels (if deep frying). Pre-heat a skillet to medium high heat. Spread butter over one side of a slice of bread. Place butter side down into the skillet. Top with 2 slices American cheese, taco meat, potato crowns, and shredded Mexican cheese blend. Butter an additional slice of bread on one side and place it butter side up on top of the sandwich. Cook in the skillet until lightly browned on the bottom and flip over. Continue cooking until the other side has browned and the cheese has melted. Repeat with remaining sandwiches.

GREEK GRILLED CHEESE TACOS

Steps:

• Trim ends from zucchini. Use a vegetable peeler to make long, thin ribbons of zucchini. For veggie filling, place zucchini ribbons, lettuce, cucumber, tomatoes, bell pepper, olives and basil in large bowl. For dressing, in small bowl, beat oil, lemon juice, salt and black pepper with whisk; pour over vegetable mixture, and toss to coat.
• Heat gas or charcoal grill. Cut block of cheese in half horizontally to form 2 blocks. Place both blocks of cheese directly on grill over high heat. Cook uncovered 4 to 6 minutes, turning once, until browned. Remove from grill. Cut each grilled cheese block into 12 cubes to make 24 cubes.
• Heat tortillas on grill about 30 seconds or until warm, turning once. Fill tortillas with veggie filling, and top with grilled cheese.

GRILLED CHEESE RECIPE BY TASTY

Steps:

• On a cutting board, butter each piece of bread with butter on one side.
• Flip the bread over and spread each piece of bread with mayonnaise.
• Place the cheese on the buttered side of one piece of bread. Top it with the second piece of bread, mayonnaise side out.
• Heat a nonstick pan over medium low heat.
• Place the sandwich on the pan, mayonnaise side down.
• Cook for 3-4 minutes, until golden brown.
• Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes.
• Enjoy!

GRILLED CHEESE TACOS

Steps:

• Prepare a grill or grill pan for medium-high heat; generously oil grates.
• Lightly brush corn with oil and season with salt and pepper. Toss onion with oil in a small bowl and season with salt and pepper. Grill both, turning often, until tender and charred in spots, 10-15 minutes for corn and 4-5 minutes for onions. Let corn cool slightly. Cut kernels from cobs and transfer to a medium bowl.
• Brush cheese with oil, season with salt and pepper, and grill, turning once, until charred and warmed through, about 2 minutes per side.
• Warm tortillas in a microwave or on cooler area of grill until soft and pliable. Divide cheese among tortillas, then top with corn, onion, avocado, salsa, and cilantro. Serve with lime wedges alongside.

CHEESY TACO BURGERS

Steps:

• Mix ground beef and taco seasoning together in a bowl. Set in the refrigerator for 30 minutes to let taco mix infuse into the beef.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove meat from the refrigerator and make 6 very thin patties. Place a slice of Cheddar cheese into the center of 3 patties. Place the remaining patties on top of the cheese patties and seal together by pinching the ends.
• Cook on the preheated grill for 6 to 7 minutes. Flip and continue cooking until no longer pink, 6 to 7 minutes more. Place on hamburger buns.