Crispy Smash Tacos (Printable)

Smashed beef crisply seared on tortillas, topped with cheese, lettuce, tomatoes, and tangy sauces for vibrant handheld bites.

# 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 (canola or vegetable)

# Directions:

01 - In a bowl, combine ground beef with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Mix gently just until combined.
02 - Divide the beef mixture into eight equal portions, approximately 2 ounces each, and form into balls.
03 - Heat 1 tablespoon of oil in a large skillet or griddle over medium-high heat.
04 - Place two to three tortillas on the hot surface. Set a beef ball in the center of each tortilla.
05 - Using a spatula or burger press, firmly press down 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 crisp underneath.
07 - Flip each taco so the beef side is down and cook for an additional 1 to 2 minutes until tortillas crisp and beef is fully cooked.
08 - Sprinkle a small handful of shredded cheese on the beef side while still hot.
09 - Transfer cooked tacos to a plate, beef side up. Repeat the process with remaining tortillas and beef, adding oil as needed.
10 - Top each taco with shredded lettuce, diced tomatoes, sliced red onion, sour cream, and salsa as desired. Serve immediately.

# Expert Advice:

01 -
  • The beef gets crispy and caramelized in ways ground beef shouldn't be allowed to—it's like a burger and a taco had the perfect baby.
  • Everything comes together in 30 minutes, and most of that is just the actual cooking; no marinating or meal prep guilt.
  • You can load them however you want, so picky eaters and adventurous ones sit at the same table without drama.
02 -
  • Don't skip the smashing step or mix the beef too much before cooking—loose, gentle seasoning and aggressive smashing is what separates these from regular tacos.
  • The tortilla needs to actually make contact with the hot pan; if there's a layer of beef between tortilla and heat, you won't get that crispy, almost-fried texture that makes them special.
  • Cheese added to the hot beef melts into it in a way that room-temperature cheese scattered on top never will—timing matters more than amount.
03 -
  • If your tortillas are thick or tend to tear, wrap them in a damp towel for a few minutes before cooking—they become more pliable and less likely to crack when you flip them.
  • The oil matters; use something neutral that can handle high heat without smoking aggressively (canola, vegetable, or light avocado oil work great).
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