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	Taco Grilled Cheese Serves 4 Alternative Ingredients are listed in Red

	Qty	Size	Ingredient
	8	slices	Potato Bread
			Most any white bread
	7	lg	Eggs (6 whole, 1 divided)
	5	cups	Ground Taco Shells
			Tortilla Chips
	2	cups	Shredded Cheddar Cheese
	2	cups	Shredded Monterey Jack Cheese
	1	lbs	Ground Sirloin
			Ground Round
			Ground Chuck
	4	pats	Unsalted Butter
	3	tsp	Paprika
	2	cloves	Garlic (pressed or chopped)
	1½	tsp	Ground Cumin
	1	tsp	Ancho Chili Powder
	1	tsp	Garlic Powder
	¼	tsp	Dryed Oregano
			Salt & Pepper to taste
	1	cup	Salsa *
			Shredded Iceberg Lettuce
	Prep: In a sauté pan over medium heat slow-cook meat, garlic, chili powder, ground cumin, paprika, oregano, and onion powder until just brown.  DO NOT hard cook the meat.  We don't want it caramelized, we want it soft, rendered and saturated with flavor.  Stir frequently and set aside when done. In a food processor, blender or freezer bag with rolling pin, grind the taco shells to a find grit consistency.  Not as fine as flour... more like kosher salt, and set aside in shallow container for breading. Beat 6 eggs smooth.  Separate the last egg adding the yolk to rest of eggs and place in a shallow container for breading.  Add 1 tbls of water to the egg white, in a small bowl, for egg-washing the edge of the bread for assembly. In a bowl toss the Cheddar and Monterey Jack cheeses together. Assembly: Preheat a large flat-bottom pan or griddle over medium heat. On a clean surface arrange 2 slices of bread side by side.  Brush all four edges of each slice of bread with egg wash.  Evenly sprinkle ½ cup of cheese in the middle of one (1) slice.  Then, with a slotted spoon, place ¼ of the meat mixture in the center of the cheese.  Than add one more ½ cup of cheese over the meat.  Place second slice of bread, egg-washed side down, to form a sandwich and gently seal the egg-washed slices of bread together. Grab the assembled sandwich with both hands, making sure to keep it together, while dipping into the beaten eggs, coating the entire outside of the sandwich.  Repeat with the ground taco breading, coating the entire outside of the sandwich.  Then place a pat of butter in the pre-heated pan / griddle and lay sandwich on top of it, cooking slowly, until both sides are light golden brown and the cheese is thoroughly melted. Plate the finished sandwich.  Add shredded iceberg lettuce and salsa to the top of the sandwich to taste and serve. (repeat for three more sandwiches) * See also Chevy's Fresh Salsa Enjoy!