Grilled Cheese Taco Sandwich
- 8 cloves garlic minced
- 500 grams ground beef
- salt and pepper
- 2 pieces medium-sized onion chopped
- 1 piece red bell pepper sliced
- 1 piece green bell pepper sliced
- 1 can red kidney beans drained
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 tablespoon taco seasoning
- 1/4 cup spaghetti sauce
- 1 cup beef stock
- 8 slices large loaf bread
- 1/3 cup melted butter
- 2 pieces tomato sliced
- 1 head small-sized iceberg lettuce shredded
- 8 slices mozzarella
- 8 slices sharp cheddar cheese
Heat oil in a medium-sized pan over medium heat. Sauté garlic until aromatic.
Add beef and continue sautéing until beef is cooked, season with salt and pepper.
Add onion, red and green bell peppers, and red kidney beans. Continue sautéing until bell peppers are cooked.
Add seasonings, chili powder, oregano, taco seasoning, and spaghetti sauce. Mix well.
Add beef stock, stir and let it simmer and reduce for about 5 minutes. Turn-off heat and set aside.
Heat a griddle pan and lightly brush it with oil.
Get two slices of loaf bread and brush both sides with melted butter.
Put 2 to 3 tablespoons of beef taco filling on one slice of bread, then add sliced tomato, ample amount of shredded lettuce, then put two slices of mozzarella and cheddar cheese. Then cover it with another piece of bread, lightly press.
Place the taco sandwich on the preheated pan griller and let it grill for 2 to 3 minutes per side or until cheeses melts. Remove grilled cheese taco sandwich from the griddle, let it cool for 1 minute, slice it in the middle and serve.
Yield: 4 servings