Crispy Smash Juicy Tacos (Printable)

Juicy seasoned beef smashed and cooked on tortillas with fresh garnishes for a flavorful handheld meal.

# What You Need:

→ Beef

01 - 1.1 lbs 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 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 Make It:

01 - In a bowl, gently mix ground beef with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder until just combined.
02 - Divide the seasoned beef into 8 equal portions, each about 2 ounces.
03 - Warm 1 tablespoon of neutral oil in a large skillet or griddle over medium-high heat.
04 - Place 2 to 3 tortillas on the hot surface and set one beef ball at the center of each tortilla.
05 - Using a spatula or burger press, firmly press each beef ball into a thin layer covering most of the tortilla.
06 - Cook for 2 to 3 minutes until the beef is browned and crispy underneath.
07 - Turn each taco so the beef side is against the cooking surface; cook for 1 to 2 minutes until tortillas are crisp and beef is fully cooked.
08 - Sprinkle shredded cheese over the beef side while still hot.
09 - Transfer cooked tacos beef side up to a plate. Repeat steps with remaining tortillas and beef, adding more oil if necessary.
10 - Top each taco with shredded romaine lettuce, diced tomatoes, sliced red onions, sour cream, and salsa. Serve immediately.

# Expert Suggestions:

01 -
  • The beef gets impossibly crispy and flavorful in just minutes, with a textured crust that regular tacos can't match.
  • You'll feel like you're cooking something impressive when it's actually faster and easier than most taco methods.
02 -
  • Don't press the beef too thin or it will overcook at the edges; aim for about 1/4 inch thick so it stays juicy in the center while crisping at the boundaries.
  • If your tortillas are falling apart when you flip, your pan isn't hot enough or you didn't let the beef brown long enough to create a structural bond.
03 -
  • Use an 80/20 ground beef blend specifically because the ratio is engineered for flavor and texture—leaner blends produce disappointing results.
  • If you don't have a burger press, the bottom of a measuring cup or even a sturdy spatula pressed firmly does the job just as well.
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