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Smash Burger Tacos

Smash burger tacos with ultra-thin crispy beef patties, cheesy melt, and taco-shell crunch. Smash patties on a griddle until lacey, then fold into tortillas and load with fresh toppings for a taco fusion bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican-American Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef (80/20) 80/20 for best crisping and juiciness.
Tortillas and cheese
  • 8 small flour or corn tortillas Use small tortillas so the smash patties fit inside.
  • 8 slices cheddar or American cheese One slice per taco for a clean cheese pull.
Toppings
  • 1 cup shredded lettuce
  • 0.75 cup pico de gallo
  • 0.25 cup sliced jalapeños Adjust to taste.
  • 0.5 cup sour cream
  • 2 tbsp hot sauce
Seasoning
  • 1 tsp salt and pepper to taste Season the beef generously.

Equipment

  • 1 cast iron skillet

Method
 

Portion and season the beef
  1. Divide the ground beef into 8 portions and roll into balls; season all sides with salt and pepper.
Smash and crisp
  1. Heat a griddle or cast iron skillet over high heat until smoking hot.
  2. Place tortillas on the griddle and set a beef ball on each, then smash as thin as possible with a heavy spatula.
  3. Cook for 2-3 minutes until the edges are crispy and lacey.
  4. Flip tortilla and beef together so the smash side lands down, then cook until heated through.
Melt cheese and fold
  1. Immediately add a slice of cheddar or American cheese on each taco and cook for 1 minute until melted and oozy.
  2. Fold each tortilla like a taco and fill with shredded lettuce, pico de gallo, sliced jalapeños, sour cream, and hot sauce.

Notes

For the ultra-thin crispy beef, smash right after placing the beef ball on the hot tortilla and keep the skillet fully hot (adjust heat only if the surface isn’t sizzling). Assemble toppings after the cheese melts so the taco shell stays crisp. Store leftover cooked beef and tortillas separately in the refrigerator up to 3 days; rewarm beef on the skillet for best texture. Freezing is not recommended for assembled tacos, but you can freeze cooked beef patties up to 2 months and re-crisp before serving. For a lighter option, swap to 90/10 ground beef and use reduced-fat cheese.