Crispy Smash Tacos (Printable version)

Juicy smashed beef on crisp tortillas with fresh garnishes for a flavorful handheld meal.

# What You'll Need:

→ 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 flour tortillas, 6-inch diameter

→ 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, such as canola or vegetable

# Directions:

01 - Combine ground beef with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a mixing bowl. Mix gently until just combined.
02 - Divide the seasoned beef into 8 equal portions, approximately 2 oz (60 g) each, and form into balls.
03 - Heat 1 tablespoon of oil in a large skillet or griddle over medium-high heat.
04 - Place 2 to 3 tortillas on the hot skillet. Center one beef ball on each tortilla.
05 - Using a spatula or burger press, firmly press each beef ball to form a thin patty that covers most of the tortilla surface.
06 - Cook for 2 to 3 minutes until the beef is browned and crisp on the bottom.
07 - Flip each taco so the beef side is down; cook for 1 to 2 minutes until tortillas become crisp and the beef is fully cooked.
08 - Sprinkle a portion of shredded cheese on the beef side while the tacos are still hot.
09 - Transfer tacos, beef side up, to a serving plate. Repeat for remaining tortillas and beef, adding oil as needed. Top with shredded lettuce, diced tomatoes, sliced onions, sour cream, and salsa before serving.

# Expert Advice:

01 -
  • The beef gets shatteringly crispy on the outside while staying juicy inside, no soggy taco shells here.
  • Fifteen minutes from start to table, which means you can impress people on a regular Tuesday night.
  • You control every layer of flavor and texture, so it tastes exactly how you want it, every single time.
02 -
  • Don't let the beef sit on the cold tortilla before the pan is hot enough—it'll just steam instead of sear, and you'll lose all that crispy texture you're working for.
  • The moment the cheese hits that hot beef, you've got maybe 30 seconds before it starts sticking to the pan, so get your toppings ready beforehand.
  • If your tortillas are on the thick side, they won't crisp up no matter what you do, so grab the thinnest ones you can find.
03 -
  • Keep an extra half tablespoon of oil nearby for when the pan gets too dry between batches—just a touch keeps everything searing instead of sticking.
  • If you're making these for a crowd, have someone else handle assembly while you stay at the stove managing the timing and heat, because these cook so fast that multitasking gets messy.
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