Ingredients:
For the Taco Meat:
1 pound lean ground beef
For the Taco Seasoning:
4 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika, or red paprika
1/2 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
For the Guacamole:
3 semi-soft avocados
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1-1/2 limes, juiced
Salt to taste
For the Sandwiches:
1 loaf of sliced sandwich bread (white, wheat, sourdough, etc.)
Prepared taco meat
Prepared guacamole
8 ounces sharp cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
3 small tomatoes, thinly sliced
4 tablespoons soft butter (salted or unsalted)
Sour cream and/or salsa, for serving
Directions:
Prepare the Taco Meat: Cook and crumble the ground beef in a large skillet over medium/high heat until no pink remains. Drain off any fat. Add in spices with 1/4 cup of water, mix thoroughly, and cook until most of the water has evaporated and the meat and spices are well combined.
Make the Guacamole: Slice open, seed, and scoop out the avocado halves into a small bowl. Add lime juice and mash with a fork. Stir in chopped onion, cilantro, and a good pinch of salt. Use immediately.
Assemble the Sandwiches: Heat a large skillet over low heat. Butter the slices of bread. Begin layering the sandwiches with about 1 ounce of cheddar cheese, 1/4 cup of taco meat, 1/4 cup of guacamole, a few tomato slices, and 1 ounce of Monterey Jack cheese. Top with another slice of bread, buttered side facing out.
Cook: Grill on low for 4-5 minutes or until golden brown, flip and finish the other side for an additional 4-5 minutes. Serve with sour cream, salsa, and any extra guacamole for dipping.
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Servings: 6