Taco Sandwich Recipes

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.

EASY TACO-STUFFED PARTY SUB

Steps:

• Heat oven to 350°F. Line cookie sheet with foil.
• Cook beef and taco seasoning mix as instructed on package. Stir in half of the cheese. Spoon beef mixture onto bottom half of bread; sprinkle with remaining cheese. Place top half of bread on top, and brush with melted butter.
• Bake about 10 minutes or until cheese is melted and bread is just crisp on outside. Cut bread into 4 to 8 pieces. Serve with Toppings.

BAKED TACO SANDWICH

Steps:

• Heat oven to 450°F. Grease square pan, 8x8x2 inches. Cook beef and taco seasoning mix as directed on envelope of seasoning mix.
• Mix Bisquick mix and cold water until soft dough forms; spread in pan. Spread beef mixture over dough.
• Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with remaining ingredients.

TACO SANDWICH

Steps:

• Stack ham slices; top with Singles.
• Roll up, starting at one short end; place in taco shell.
• Top with remaining ingredients.

QUICK TACO WRAPS

Steps:

• In a small bowl, beat cream cheese until smooth. Stir in green chiles, sour cream and taco seasoning., Spread bean dip over tortillas to within 1/2 in. of edges. Layer with guacamole dip, cream cheese mixture, onion, pepper, cheese and olives. Roll up tightly and serve.

TACO SANDWICH

Steps:

• In a large skillet, cook beef over medium heat until no longer pink., Meanwhile, cut bread in half lengthwise; hollow out top and bottom of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). , In a small bowl, beat cream cheese and salsa until blended. Spread inside bread shell; set aside., Drain beef. Stir in taco seasoning. Layer lettuce and tomato in bottom of bread shell; top with beef mixture and cheese. Replace bread top.

GREEK TACO!

Steps:

• For the lamb: In a large skillet, heat the oil over medium-high heat. Add the lamb, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the lamb and reserve. Lower the heat to medium and saute the onions in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the lamb back in, stir and set aside.
• For the tzatziki: Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary.
• For the cucumber tomato relish: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors.
• For the sandwich build: Schmear the tzatziki on the pitas, then place on the lamb and top with cucumber tomato relish.

TACO SANDWICH

Steps:

• Cut bread in half lengthwise; hollow out the top and the bottom, leaving a 1/2-inch shell(discard remaining bread, or save it for another use). In a mixing bowl, beat cream cheese and salsa until well blended. Spread inside the bread shell and set aside.
• In a large skillet, cook ground beef over medium heat until no longer pink; pour off grease. Stir in taco seasoning. Layer lettuce and tomato in bottom of bread shell; top with beef mixture and cheese. Replace bread top.

TACO PINWHEELS

Steps:

• In a small bowl, beat the cream cheese until smooth. Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap securely and refrigerate for at least 1 hour., Unwrap and cut into 1-in. pieces. Serve with additional salsa.