Life. Changing.
ingredients
TACO MEAT:
1 tablespoon chili powder
1 and 1/2 teaspoons ground cumin
1 teaspoon garlic powder
3 teaspoons paprika
1/4 teaspoon oregano
1 tablespoon olive oil
2 cloves garlic (peeled, minced)
1 pound ground beef (80/20)
Kosher salt and freshly ground pepper (to taste)
TO ASSEMBLE:
5-6 cups tortilla chips
7 eggs (6 whole, 1 egg white, divided, lightly beaten)
2 cups cheddar cheese (freshly grated)
2 cups Monterrey Jack cheese (freshly grated)
8 slices white bread
1 recipe Taco Meat (recipe above)
4 tablespoons unsalted butter (plus extra, if needed)
store-bought salsa (to serve)
sour cream (to serve)
hot sauce (to serve)
1/4 head iceberg lettuce (rinsed, root removed, finely shredded, to serve)
Kosher salt and freshly ground pepper (to taste)
directions
For the Taco Meat: In a small bowl, add chili powder, ground cumin, paprika, oregano, and onion powder. Stir to combine and set aside.
In a medium saute pan over medium heat, warm olive oil. Add garlic and cook until golden brown and fragrant, about 1 minute. Add ground beef, chili powder mixture, and season with salt and pepper. Cook, stirring occasionally, until mixture is just cooked through and still slightly soupy, about 4-5 minutes. Remove from heat and set aside.
To Assemble: In the bowl of a food processor, fitted with the blade attachment, add tortilla chips and pulse into medium-sized crumbs. Transfer to a shallow baking dish and set aside.
In a separate shallow baking dish, add 6 eggs and beat lightly. Season with salt and pepper and set aside.
In a small bowl, add remaining egg white. Set aside.
In a large bowl, add cheddar and jack cheese, toss to combine and set aside.
On a clean workspace, brush the facing-up inner edges of 2 slices of bread with egg white. Sprinkle 1 slice of bread with 1/2 cup of cheese, and using a slotted spoon, top with a quarter of the prepared meat mixture. Top with another 1/2 cup of cheese and remaining slice of bread, brushed side-down and press to seal. Repeat with remaining ingredients.
Preheat a griddle pan over medium heat.
Meanwhile, dip each formed sandwich into prepared egg wash and coat on both sides, allowing excess to drip off. Place into the tortilla chip crumbles and coat each side, gently pressing crumbs into the bread. Repeat until all sandwiches are crusted and set aside.
Add 4 tablespoons of butter to preheated griddle. Once butter has melted, add sandwiches and gently press down with the back of a spatula. Cook until golden brown and crispy, about 2 minutes per side, adding more butter if necessary. Remove from heat and transfer to platter.
Serve with salsa, sour cream, hot sauce and iceberg lettuce.
Tip: Get creative! Use your favorite blend of cheese in this sandwich!
