Crispy Smash Tacos (Printable Version)

Tender, seasoned beef seared on tortillas with fresh toppings for a flavorful handheld delight.

# What You Need:

→ Beef

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

→ Cheese & Toppings

08 - 1 cup 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)

# How-To Steps:

01 - In a bowl, combine ground beef with salt, black pepper, smoked paprika, garlic powder, and onion powder. Mix gently until just combined.
02 - Divide the seasoned beef into 8 equal portions, approximately 2 ounces each, and shape into balls.
03 - Warm 1 tablespoon of neutral oil in a large skillet or griddle over medium-high heat.
04 - Working in batches, place 2 to 3 tortillas onto the hot surface. Center a beef ball on each tortilla.
05 - Using a spatula or burger press, firmly press the beef balls into thin patties that cover most of each tortilla.
06 - Cook for 2 to 3 minutes until the underside is browned and crispy.
07 - Turn each taco so the beef side faces down and cook for 1 to 2 minutes until tortillas are crisp and beef is fully cooked.
08 - Sprinkle cheese over the hot beef side of each taco.
09 - Transfer tacos to a plate, beef side up. Repeat with remaining tortillas and beef, adding more oil as needed.
10 - Top each taco with shredded lettuce, diced tomatoes, sliced onions, sour cream, and salsa. Serve immediately.

# Expert Tips:

01 -
  • The contrast between the crispy, browned beef crust and the soft tortilla underneath is genuinely addictive.
  • You can have hot tacos ready in under 30 minutes with pantry staples, no elaborate prep required.
  • Every taco is customizable, so everyone at your table eats exactly what they want.
02 -
  • If your skillet isn't hot enough, the beef will steam instead of crisp, and you'll end up with a chewy texture instead of that signature crunch—temperature is everything here.
  • Don't skip dividing the beef into portions before you start; trying to eyeball equal amounts while cooking will throw off your timing and some tacos will cook faster than others.
03 -
  • An 80/20 ground beef blend is worth seeking out because the fat content is precisely what keeps the patty juicy and creates those crispy, browned edges.
  • If your cheese isn't melting quickly enough on the hot beef, place a lid or foil tent over the taco for a few seconds to trap heat and help it along.
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