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Smash Burger Tacos

Smash burgers meet taco fusion in these griddle tacos with ultra-thin, lacey crispy beef and cheese oozing out in every bite. Folded into tortillas and topped with lettuce, pico de gallo, jalapeños, sour cream, and hot sauce, they deliver a burger-style char with taco ease.
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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
Ingredients Equipment Method Notes

Ingredients
  

Assemble
  • 8 small flour or corn tortillas
  • 8 slices cheddar or American cheese
  • 1 shredded lettuce
  • 1 pico de gallo
  • 1 sliced jalapeños
  • 1 sour cream
  • 1 hot sauce
  • 1.5 lb ground beef (80/20)
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Prep the beef portions
  1. Divide the ground beef into 8 portions and roll each into a ball, then season all sides with salt and pepper.
  2. Set the beef balls aside while you heat the griddle or cast iron skillet.
Smash and crisp on the griddle
  1. Heat a griddle or cast iron skillet over high heat until smoking hot.
  2. Place the tortillas on the hot surface and add one beef ball to each, then smash as thin as possible with a heavy spatula.
  3. Cook for 2-3 minutes until the edges are crispy and lacey, then flip the tortilla and beef together.
  4. Immediately add cheese on top of the beef and cook for another 1 minute until melted and gooey.
  5. Fold the crispy cheesy beef tortillas like tacos and top with lettuce, pico de gallo, jalapeños, sour cream, and hot sauce.

Notes

Pro tip: keep the heat high and smash thinner than you think—lacey edges are the signature. Serve immediately for the best crunch. Store leftovers in the fridge up to 2 days; reheat in a skillet for crisping. Freezing isn’t recommended because tortillas and toppings soften. For a lighter option, swap half the beef for lean ground beef (or 90/10) and keep the smash technique the same.