Taco-Style Grilled Cheese Sandwiches

Makes 2 Sandwiches.


  • 1 c. tortilla chips, crushed
  • 1/2 Tbsp. taco seasoning
  • 4 slices of sourdough bread
  • 4 Tbsp. mayonnaise
  • 2 Tbsp. sour cream
  • 2 Tbsp. refried beans
  • 4 Tbsp. Great Midwest® Salsa Jack cheese, shredded
  • 1 Tbsp. black olives, sliced
  • 1 Tbsp. jalapeños, diced (optional)
  • 2 Tbsp. pico de gallo
  • 2 Tbsp. chunky guacamole
  • 4 Tbsp. Great Midwest® Chipotle Cheddar cheese, shredded
  • 2 Tbsp. butter


Spread the tortilla chips on a plate and sprinkle with the taco seasoning. Spread one side of each slice of bread with the mayonnaise and press the mayonnaise side into the crushed chips. Turn the slices over so the bread side is facing up and spread a thin layer of sour cream on two slices and refried beans on the other two slices. Sprinkle the Salsa Jack cheese on one slice of bread for each sandwich and top with the black olives, jalapeños (optional) and pico de gallo. Spoon dollops of the guacamole on top of the refried beans on the other slices of bread and sprinkle with the Chipotle Cheddar cheese. Press the halves firmly together and heat the butter in a frying pan on medium heat. Cook the sandwich in the pan until the cheese has melted and the bread is golden brown. Flip the sandwich over until the other side is golden brown. Remove from heat, cut in half and serve.

2013 Great Midwest® “I ♥ Grilled Cheese” recipe contest finalist - entry courtesy of Jackie Maroney