Crispy Smash Tacos (Print view)

Seasoned beef smashed on tortillas, cooked crisp and topped with vibrant veggies and cheese.

# List of Ingredients:

→ Beef

01 - 1.1 lbs (500 g) ground beef (80/20 blend)
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder

→ Tortillas

07 - 8 small 6-inch flour tortillas

→ Cheese & Toppings

08 - 1 cup (120 g) shredded cheddar or Monterey Jack cheese
09 - 1 small red onion, thinly sliced
10 - 1 small head romaine lettuce, shredded
11 - 2 medium tomatoes, diced
12 - 1/2 cup sour cream
13 - 1/2 cup salsa or hot sauce

→ Oil

14 - 2 tbsp neutral oil (canola or vegetable)

# Step-by-Step Directions:

01 - In a mixing bowl, combine ground beef with salt, black pepper, smoked paprika, garlic powder, and onion powder. Mix gently until evenly incorporated.
02 - Divide the seasoned beef into 8 equal portions, approximately 2 ounces (60 grams) each, forming round balls.
03 - Warm 1 tablespoon of oil over medium-high heat in a large skillet or griddle until shimmering.
04 - Place 2 to 3 tortillas on the hot surface, each topped with one beef ball centered on it.
05 - Using a spatula or burger press, firmly press each beef ball flat to cover most of the tortilla surface.
06 - Allow beef to sear undisturbed for 2 to 3 minutes until the undersides are browned and crispy.
07 - Turn each taco so the beef side faces down; cook for an additional 1 to 2 minutes to crisp the tortillas and finish cooking the beef.
08 - Sprinkle a small handful of shredded cheese over the hot beef side.
09 - Transfer the tacos, beef side up, to a serving plate. Repeat the process in batches, adding more oil as necessary.
10 - Top each taco with shredded lettuce, diced tomatoes, sliced red onions, sour cream, and salsa to taste. Serve immediately.

# Expert Suggestions:

01 -
  • The beef gets impossibly crispy and charred in places where it touches the hot surface, creating a textural contrast that's pure satisfaction.
  • These come together faster than almost any taco you can make—prep to table in under 30 minutes, with almost no cleanup.
  • There's something deeply fun about the smashing technique itself; it feels less like cooking and more like a controlled kitchen experiment.
02 -
  • If your tortillas tear or the beef sticks stubbornly to the spatula, your pan isn't hot enough—give it another minute before proceeding.
  • Overworking the seasoned beef mixture makes it dense and tough; a gentle hand here pays off in tenderness later.
  • Cheese should go on the hot beef while it's still on the pan, not after plating, so it melts into the meat and crisps slightly on the edges.
03 -
  • Work in smaller batches if you're cooking for a crowd—it's easier to keep the pan at the right temperature when you're not overcrowding it, and your guests get tacos at their hottest rather than waiting while you finish in batches.
  • Keep a damp paper towel handy for wiping your spatula between flips; stuck beef is frustrating, but a quick clean resets everything.
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