Mini Smash Burger Tacos (Print View)

Crispy shells with juicy smashed beef, melted cheese, and classic fresh toppings.

# Components:

→ Beef

01 - 1 lb ground beef (80/20 blend recommended)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper

→ Taco Shells

04 - 8 mini flour tortillas (4-5 inches diameter)
05 - 2 tablespoons vegetable oil

→ Cheese

06 - 8 slices American cheese or cheddar, quartered

→ Toppings

07 - 1/2 small red onion, finely diced
08 - 1 cup shredded lettuce
09 - 1 ripe tomato, diced
10 - 1/4 cup pickles, chopped
11 - 1/3 cup burger sauce or mayonnaise
12 - 2 tablespoons yellow mustard (optional)
13 - 1 tablespoon ketchup (optional)

# Directions:

01 - Divide the ground beef into 8 equal portions of approximately 2 ounces each. Season evenly with salt and pepper.
02 - Heat 1 tablespoon of vegetable oil in a large nonstick skillet or griddle over medium-high heat until shimmering.
03 - Place a tortilla on the skillet and position a beef portion in the center. Using a spatula or burger press, smash the beef flat until it nearly covers the tortilla surface.
04 - Cook for 2-3 minutes while gently pressing the beef, until the bottom develops a golden-brown crust and achieves crispiness.
05 - Flip the tortilla and beef combination together. Top the beef side with a cheese piece. Cook for 1 minute until cheese melts completely and tortilla becomes golden and crispy.
06 - Transfer the cooked mini taco to a warm plate. Repeat the cooking process with remaining tortillas and beef portions, adding additional oil as necessary between batches.
07 - Fill each mini taco with lettuce, tomato, onion, and pickles. Add desired sauces, fold gently, and serve immediately while warm.

# Expert Advice:

01 -
  • You get that irresistible smashed beef crust and melted cheese without any of the burger assembly drama.
  • They come together in under 35 minutes, which means weeknight dinner or party appetizers without the stress.
  • The tortilla becomes your edible plate, crispy at the edges and soaked with all those burger-taco flavors at once.
02 -
  • Don't season the beef too far in advance—salt starts breaking down the proteins and makes the meat mushy instead of staying tender and juicy inside that crispy crust.
  • The tortilla-beef connection is everything; if you flip too early, you'll tear the tortilla, so wait for that golden brown color before you even think about moving it.
  • Keep your oil ready and add more between batches if the skillet starts looking dry—the tortilla needs that fat to crisp up properly.
03 -
  • Brush both sides of your tortilla with oil before cooking if you want extra crispiness and a color that's almost golden-brown instead of pale.
  • Let your skillet cool for maybe 10 seconds between batches so the oil temperature stays consistent and your next tortilla crisps the same way as the first one.
  • Keep a small bowl of water nearby in case the skillet starts smoking—a tiny splash brings the temperature down just enough to prevent burning without stopping the cooking process.
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