Crispy Smash Tacos Delight (Printable)

Smashed beef cooked crisp on tortillas with cheese, lettuce, and fresh toppings for a handheld Tex-Mex favorite.

# 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:

01 - In a bowl, combine ground beef with salt, black pepper, smoked paprika, garlic powder, and onion powder. Mix gently until just incorporated.
02 - Divide the seasoned beef into 8 equal balls, approximately 2 ounces each.
03 - Preheat a large skillet or griddle over medium-high heat and add 1 tablespoon of oil.
04 - Place 2 to 3 tortillas on the hot surface. Center a beef ball on each tortilla.
05 - Using a spatula or burger press, firmly smash each beef ball into a thin layer covering most of the tortilla surface.
06 - Cook for 2 to 3 minutes until the beef is browned and crispy underneath.
07 - Flip each taco so the beef side is down; cook for 1 to 2 minutes until tortillas are crisp and beef is cooked through.
08 - Sprinkle cheese on the hot beef side while still in the skillet to allow melting.
09 - Transfer tacos beef side up to a plate. Repeat with remaining tortillas and beef, adding oil if necessary.
10 - Top each taco with shredded lettuce, diced tomatoes, sliced onions, sour cream, and salsa as desired. Serve immediately.

# Expert Advice:

01 -
  • The beef gets crispy on the edges while staying juicy inside, giving you that textural contrast that makes every bite addictive.
  • They come together in about 30 minutes, so you can have restaurant-quality tacos on a weeknight without any fuss.
02 -
  • Don't be timid when you smash—a half-hearted press won't give you those crispy, golden edges that make these tacos special.
  • Keep your toppings cold and fresh; they're not just flavor, they're the textural anchor that makes the hot, crispy beef shine.
03 -
  • Use an 80/20 ground beef blend—the extra fat is what keeps the meat juicy and prevents it from turning into a hockey puck.
  • Don't skip the medium-high heat; anything cooler and your beef will steam instead of sear, losing all that crispy, savory texture you're after.
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