Beefy Taco Grilled Cheese
Corn and Tomato Romaine Salad
Wine Recommendation
Stella Rosa Rosso
Ingredients
- 1½ lb ground beef
- 1 (1-oz) envelope less sodium taco seasoning
- 12 slices bread
- 1 (8-oz) pkg shredded Mexican blend cheese
- ¼ cup butter
Instructions
- Place beef in a large skillet, and sprinkle with taco seasoning. Cook over medium heat 8 minutes or until browned and crumbly. Remove from skillet, and wipe skillet clean.
- Divide beef among 6 bread slices; top with cheese and remaining bread slices.
- Melt 2 Tbsp butter in same skillet; cook half of the sandwiches 3 to 4 minutes per side or until bread is toasted and cheese melts. Repeat procedure with remaining butter and sandwiches.
Side Dish Ingredients
- 1 (8.75-oz) can corn, drained
- 2 Tbsp olive oil
- 1 (10-oz) pkg chopped romaine lettuce
- 1 pint grape tomatoes
- ½ cup thinly sliced red onion
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Cook corn in hot oil in a large skillet over medium-high heat 8 minutes or until lightly browned.
- Toss together lettuce, corn, tomatoes, onion, and vinaigrette in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
535
|
149
|
684
|
| Fat (g) | 33 | 12 | 45 |
| Sat. Fat (g) | 16 | 2 | 18 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 25 | 10 | 35 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 676 | 256 | 932 |
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