Well, hello there! You know the kind of night where you want to make tacos, but perhaps you don’t have any shells, or you simply want something a little more… different? That’s where the taco sandwich comes in! It’s the best of the best of two favorite comfort food items all rolled into one delicious and filling sandwich. Once you try, you’ll wonder where did you come up with this genius idea!
It is ridiculously simple, so fast that you will be amazed and it is ridiculously flavorful and you are going to be using this recipe in your rotation all the time. We’re referring to the savory seasoned meat, gooey melted cheese, and your favorite crunchy toppings all between perfectly toasted bread. Quick, easy, and delicious weeknight dinner for all to enjoy! Let’s make some magic!
Taco Sandwich
Ingredients
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- 1 pound ground beef (80/20 is great)
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- 1 tablespoon olive oil
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- 1 small onion, finely diced
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- 2 cloves garlic, minced
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- 2 tablespoons taco seasoning (store-bought or homemade)
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- 1/2 cup water
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- 8 slices sturdy sandwich bread (Texas toast or brioche works well)
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- 2 cups shredded cheddar or Monterey Jack cheese
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- 4 tablespoons butter, softened
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- Shredded lettuce, for topping
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- Diced tomatoes, for topping
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- Sour cream or Greek yogurt, for topping
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- Salsa or hot sauce, for serving
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Necessary Utensils & Equipment
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- Large Skillet or Cast Iron Pan
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- Chef’s Knife
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- Measuring Spoons and Cups
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- Grater (if using block cheese)
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- Small Bowl (for mixing butter)
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Instructions
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- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned through. Drain any excess grease.
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- Add Aromatics: Add the diced onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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- Season the Meat: Sprinkle the taco seasoning over the beef and onion mixture. Stir well to coat everything. Pour in the water and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the liquid has mostly absorbed and the meat is well-seasoned. Remove from heat and set aside.
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- Prepare the Bread: Lay out your bread slices. Spread butter evenly on one side of each slice. This is going to give us that perfect golden crust!
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- Assemble the Sandwiches: On the unbuttered side of four bread slices, layer about half a cup of the seasoned ground beef. Sprinkle generously with shredded cheese. Top with the remaining four slices of bread, butter-side out.
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- Grill the Sandwiches: Heat the same skillet (wiped clean if needed) over medium heat. Place the assembled sandwiches in the hot skillet, butter-side down. Cook for 3-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is beautifully melted and gooey. Keep an eye on them – you want golden, not burnt! You can press down gently with your spatula to help them cook evenly.
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- Serve: Carefully remove the taco sandwiches from the skillet. Slice in half and serve immediately with your favorite taco toppings like shredded lettuce, diced tomatoes, sour cream, and salsa.
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How to make this a success
Creating a taco sandwich is quite simple but with a few minor adjustments it can become a stellar taco sandwich! From my own culinary experiences, I have learned many things, particularly how to achieve the right balance of flavors and textures. In one of the years, I decided not to add butter to the outside of the bread while I thought I would be healthy. Big mistake! It was dry and simply did not look that perfect and golden crunchy. Trust me, a little butter can make a great exterior grilling.
Pro Tip: Don’t overcrowd your pan when grilling the sandwiches. Cook them in batches if needed. This ensures even browning and prevents the bread from steaming instead of getting crispy.
Meat & Cheese Choices
- Meat Variations: While ground beef is classic, feel free to use ground turkey, chicken, or even a plant-based crumble. Adjust your seasoning to taste, as leaner meats might need a bit more fat added (like a splash of oil) to prevent drying out.
- Cheese Power: Cheddar and Monterey Jack are my go-tos, but don’t be afraid to branch out! Pepper Jack will give you a nice little kick, or a Mexican blend can add complexity. The key is using a good melting cheese that gets wonderfully gooey.
Topping Your Taco Sandwich
This is where you can truly make it your own! Think of all the amazing taco toppings you adore, and pile them on. You’re making a sandwich, so balance is key, but don’t hold back on flavor.
- The Classics: Shredded iceberg lettuce, diced fresh tomatoes, and a dollop of cool sour cream or Greek yogurt are non-negotiables for me. They add freshness and a creamy tang.
- Heat Seekers: Sliced jalapeños (fresh or pickled), a dash of your favorite hot sauce, or even a sprinkle of red pepper flakes in the meat mixture can really amp up the heat.
- Fresh & Zesty: A squeeze of lime juice over the meat just before assembling, a sprinkle of fresh cilantro, or diced red onion can add brightness.
- Creamy Goodness: Guacamole or sliced avocado adds a lovely richness that pairs beautifully with the spiced meat.
Storage & Reheating
Honestly, these taco sandwiches are best enjoyed fresh off the skillet when they’re hot, crispy, and the cheese is at its peak meltiness. However, if you have leftovers:
- Storing: Let any leftover sandwiches cool completely. Wrap them individually in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: The best way to reheat is in a toaster oven or back in a skillet over medium-low heat. This helps to crisp up the bread again. Microwaving is an option in a pinch, but the bread might get a bit soggy, and you’ll miss that satisfying crunch.
Frequently Asked Questions
Can I make the taco meat ahead of time?
Absolutely! Preparing the seasoned taco meat in advance is a great way to cut down on prep time later. Cook the meat according to the instructions, let it cool, then store it in an airtight container in the fridge for up to 3-4 days. When you’re ready to make the sandwiches, simply reheat the meat gently in a skillet before assembling.
What kind of bread is best for a taco sandwich?
You’ll want a sturdy bread that can hold up to the fillings and get beautifully crispy when grilled. Texas toast, brioche bread, potato bread, or even a good quality sourdough slice work wonderfully. Avoid thin, flimsy sandwich bread, as it might tear or get soggy.
Can I make this recipe vegetarian?
Yes, you definitely can! Simply swap the ground beef for a plant-based ground crumble. Follow the rest of the instructions as written, adjusting cooking times slightly for the plant-based option if needed. You can also use seasoned black beans or refried beans as a filling.
Is there a way to make this spicier?
For sure! Besides adding jalapeños or hot sauce, you can mix a pinch of cayenne pepper or chili powder into your taco seasoning blend. Adding a diced poblano or serrano pepper when you cook the onions would also provide a nice heat layer.
What are some good side dishes to serve with a taco sandwich?
Crispy tortilla chips with guacamole or salsa are a classic choice! You could also do a simple side salad, some seasoned rice, or even a bowl of black bean soup. For something light and fresh, sliced cucumber and jicama with a squeeze of lime juice are also delightful.
So, what do you think? Are you ready to ditch the shells for a bit and give this incredible taco sandwich a try? I’m telling you, it’s going to be a new family favorite! Let me know in the comments how you customize yours!
