Cheesy Smash Tacos (Printable)

Juicy smashed beef with melted cheddar, toasted tortillas, fresh toppings and spicy mayo—ready in 35 minutes.

# What You'll Need:

→ Protein

01 - 1.1 lbs ground beef (80/20 blend recommended)

→ Dairy

02 - 8 slices cheddar cheese (or melting cheese of choice)
03 - 3.5 oz sour cream (optional, for serving)

→ Produce

04 - 1 red onion, thinly sliced
05 - 1 tomato, diced
06 - 1 small head iceberg lettuce, shredded
07 - Pickled jalapeños, to taste (optional)

→ Tortillas

08 - 8 small flour tortillas

→ Spices and Condiments

09 - 1 tsp smoked paprika
10 - 1 tsp garlic powder
11 - Salt and black pepper, to taste
12 - 2 tbsp mayonnaise
13 - 1 tbsp ketchup
14 - 1 tsp hot sauce (optional)

→ Oils

15 - 2 tbsp vegetable oil

# How-To Steps:

01 - Divide the ground beef into 8 equal portions and roll into balls. Season each ball evenly with smoked paprika, garlic powder, salt, and black pepper.
02 - Set a large skillet or flat griddle over medium-high heat. Add a light coating of vegetable oil and allow it to shimmer before cooking.
03 - Place 2 seasoned beef balls onto the hot surface. Immediately press each one down firmly using a sturdy spatula to form thin, even patties. Work in batches to avoid overcrowding.
04 - Cook the patties for approximately 2 minutes until the edges turn deeply golden and crisp. Lay one slice of cheddar cheese over each patty, then place a flour tortilla directly on top. Press down gently so the melted cheese bonds to the tortilla.
05 - After 1 to 2 minutes, carefully flip each unit so the tortilla lands directly on the skillet. Toast for about 1 minute until the tortilla is golden, slightly charred, and crispy.
06 - Transfer finished tacos to a warm plate and repeat the smashing, cheese-layering, and toasting process with the remaining beef, cheese, and tortillas. Add more oil to the skillet as needed between batches.
07 - In a small bowl, whisk together the mayonnaise, ketchup, and hot sauce until smooth and well combined. Adjust the heat level to your preference.
08 - Top each cheesy smash taco with sliced red onion, diced tomato, shredded lettuce, pickled jalapeños, a dollop of sour cream, and a drizzle of the prepared spicy sauce. Fold and serve immediately.

# Expert Advice:

01 -
  • The cheese fuses to the tortilla and creates a crispy cheddar shell that holds everything together without falling apart.
  • It takes thirty five minutes from fridge to plate, which means you can pull this off on a random Tuesday without thinking twice.
  • Smashing the beef thin means every single bite gets those crispy, lacy edges that people fight over.
02 -
  • Do not move the patty for the full two minutes after smashing, because lifting it early tears the crust and you end up with soggy beef.
  • The cheese needs to go on while the patty is still in the pan, because off heat the cheese will not melt evenly and the tortilla will not adhere properly.
  • Crowding the pan with more than two patties at once drops the temperature and steams the meat instead of searing it.
03 -
  • Press down on the beef ball with a second spatula or the bottom of a heavy pan for maximum surface contact and the crispiest possible edges.
  • Let the assembled tacos rest for thirty seconds before biting so the cheese sets slightly and the toppings stop sliding off.

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