Juicy Crispy Smash Tacos (Print)

Smashed, seared ground beef crisped on tortillas with fresh toppings for a flavorful handheld meal.

# Components:

→ 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 (6-inch) flour tortillas

→ 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 (e.g., canola or vegetable)

# Method:

01 - In a bowl, combine ground beef with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Mix gently until evenly blended.
02 - Divide the seasoned ground beef into 8 equal balls, approximately 2 ounces each.
03 - Warm 1 tablespoon of neutral oil in a large skillet or griddle over medium-high heat.
04 - Place 2 to 3 flour tortillas on the hot surface. Position one beef ball at the center of each tortilla.
05 - Using a spatula or burger press, firmly press the beef balls into thin patties covering most of each tortilla.
06 - Cook for 2 to 3 minutes, allowing the beef to brown and develop a crispy underside.
07 - Turn each taco so the beef side faces down. Cook for an additional 1 to 2 minutes until tortillas crisp and beef is fully cooked.
08 - While still hot, sprinkle a handful of shredded cheese over the beef side of each taco.
09 - Transfer tacos beef side up to a plate. Top each with shredded lettuce, diced tomatoes, sliced red onions, sour cream, and salsa as preferred. Serve immediately.

# Expert Advice:

01 -
  • The beef gets impossibly crispy and caramelized where it meets the tortilla, creating texture you can't get any other way.
  • They come together in about 30 minutes total, making them perfect for weeknight dinners when you want something restaurant-quality but homemade.
  • Customizing toppings means everyone at the table can build exactly what they want without any back-and-forth.
02 -
  • If your beef is too wet before smashing, it'll steam instead of sear and won't get crispy—mix it and let it sit for a minute so excess moisture can evaporate before you start cooking.
  • Don't flip early just because you're curious; those 2–3 minutes of undisturbed time on the first side is what creates the crust, and checking on it constantly interrupts the process.
  • The beef finishes cooking faster than you'd think, so watch for the moment the top looks barely cooked through and call it done—residual heat keeps cooking it while the cheese melts.
03 -
  • Chill your seasoned beef mixture for even 10 minutes before portioning—it holds together better and smashes more evenly than room-temperature meat.
  • If your skillet isn't wide enough for more than 2 tortillas at once, work in smaller batches; crowding the pan drops the temperature and you'll steam instead of sear.
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