Crispy Smash Tacos (Print Version)

Smashed and seared beef on tortillas with fresh toppings for a crispy, flavorful handheld meal.

# What You'll 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 (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)

# Steps to Follow:

01 - In a bowl, season ground beef with salt, black pepper, smoked paprika, garlic powder, and onion powder. Mix gently until combined.
02 - Divide the beef mixture into 8 equal portions, approximately 2 ounces each, forming 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 surface. Place a beef ball in the center of each tortilla.
05 - Using a spatula or burger press, firmly press the beef balls into thin layers covering most of each tortilla.
06 - Cook for 2 to 3 minutes until the beef is browned and crispy on the underside.
07 - Flip each taco so the beef side is down; cook for 1 to 2 minutes until the tortillas are crisp and beef is cooked through.
08 - Sprinkle cheese over the beef side while still hot.
09 - Transfer tacos to a plate, beef side up. Repeat process with remaining tortillas and beef, adding oil as needed.
10 - Top with shredded lettuce, diced tomatoes, sliced onions, sour cream, and salsa as desired. Serve immediately.

# Additional Tips::

01 -
  • The beef gets impossibly crispy while staying juicy inside, creating this textural contrast that makes your jaw happy.
  • You'll have dinner on the table in 30 minutes without feeling rushed or stressed.
  • Everyone gets to build their own taco exactly how they want it, which means less negotiating at the dinner table.
02 -
  • Don't skimp on the smashing pressure; a wimpy press gives you steamed beef instead of crispy beef, and that changes everything.
  • If your tortillas aren't getting crispy, your skillet isn't hot enough—let it preheat for a solid minute before the first batch goes down.
03 -
  • Use a griddle instead of a skillet if you have one; the flat surface means you can cook more tacos at once and flip with confidence.
  • Let your skillet get genuinely hot before anything touches it—hesitation is the enemy of crispiness, whether you're cooking beef or tortillas.
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