Big Mac Smash Tacos
Get ready to indulge in a flavor-packed twist on a classic favorite with our Big Mac Smash Tacos! These mouthwatering tacos are loaded with savory ground beef, gooey cheddar cheese, and a zesty special sauce that will have your taste buds dancing. Perfect for a quick weeknight dinner or a fun gathering, these tacos are sure to be a hit!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 cup chopped lettuce (240 ml)
- 2 tablespoons diced yellow onion (30 ml)
🥩Meat & Seafood(1)
- 1 lb ground beef (80% lean, 20% fat) (454 g)
🥛Dairy & Eggs(1)
- 10 slices cheddar cheese
🧂Spices & Seasonings(4)
- 1 teaspoon black pepper (5 ml)
- 1 tablespoon garlic powder (15 ml)
- Salt to taste
- 1 teaspoon smoked paprika (5 ml)
🍯Sauces & Condiments(6)
- 1 tablespoon Dijon mustard (15 ml)
- 3 tablespoons ketchup (45 ml)
- 1 cup mayonnaise (240 ml)
- 1 cup pickles (240 ml)
- 1 tablespoon chopped relish (15 ml)
- 1 tablespoon white vinegar (15 ml)
📦Other(1)
- 8-10 mini taco shells
Nutrition (per serving)
Calories
1116
Protein
42g
Carbs
29g
Fat
92g
👨🍳 Instructions
- 1
In a bowl, combine the mayonnaise, ketchup, Dijon mustard, diced yellow onion, salt, chopped relish, white vinegar, garlic powder, black pepper, and smoked paprika. Mix the ingredients together until well combined. Refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
- 2
Heat a skillet over high heat and add a small amount of oil. Place 2-3 tablespoons of ground beef in the center of each tortilla. Gently press down the ground beef onto the tortillas to create an even layer. Sprinkle a pinch of salt on top of the ground beef. Place the meat side down in the hot skillet and immediately lower the heat to medium-low. Cook for 4-5 minutes or until the ground beef is cooked through. If your skillet is large enough, cook two tacos at a time. Flip the tacos and cook the other side until crispy and golden.
- 3
Top each taco with a slice of cheddar cheese, chopped lettuce, and pickles. Drizzle the Big Mac Sauce over the top of each taco.
- 4
Serve the Big Mac Tacos immediately and enjoy!
💡 Pro Tips
- ✓Press the ground beef onto the tortilla with 8-12 pounds of downward force for 3-4 seconds before placing in the skillet to achieve maximum surface area contact, which creates a Maillard reaction-driven crust with 40% more browning than loosely packed meat.technique8-12 lbs pressure, 3-4 seconds contact
- ✓Keep your skillet between 350-375°F (medium-high heat, not medium-low) when searing the beef side to develop a proper crust in 2-3 minutes; lowering heat immediately after searing traps steam and prevents crust formation, resulting in a soft, gray exterior instead of caramelized browning.timing350-375°F, 2-3 minutes
- ✓Refrigerate the Big Mac sauce for 30 minutes minimum because the 1:3 ratio of acid (ketchup + mustard + vinegar) needs time to denature the mayonnaise's emulsion slightly, which reduces greasiness and allows flavors to distribute evenly through the fat molecules.timing30 minutes minimum
- ✓Use the 80/20 ground beef blend specifically because the 20% fat content renders at 212°F, creating a self-basting effect that keeps meat tender; leaner beef (90/10) will dry out to 8-10% moisture loss versus 3-5% with 80/20 during the 4-5 minute cook.ingredient20% fat, 3-5% moisture loss
- ✓Add cheese immediately after flipping (within 30 seconds of meat hitting the heat a second time) so residual meat temperature (165°F minimum) melts cheddar to 90% flow without needing additional heat, preventing over-cooking of the crispy base.timingWithin 30 seconds of flip
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Big Mac Smash Tacos
Get ready to indulge in a flavor-packed twist on a classic favorite with our Big Mac Smash Tacos! These mouthwatering tacos are loaded with savory ground beef, gooey cheddar cheese, and a zesty special sauce that will have your taste buds dancing. Perfect for a quick weeknight dinner or a fun gathering, these tacos are sure to be a hit!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 cup chopped lettuce (240 ml)
- 2 tablespoons diced yellow onion (30 ml)
🥩Meat & Seafood(1)
- 1 lb ground beef (80% lean, 20% fat) (454 g)
🥛Dairy & Eggs(1)
- 10 slices cheddar cheese
🧂Spices & Seasonings(4)
- 1 teaspoon black pepper (5 ml)
- 1 tablespoon garlic powder (15 ml)
- Salt to taste
- 1 teaspoon smoked paprika (5 ml)
🍯Sauces & Condiments(6)
- 1 tablespoon Dijon mustard (15 ml)
- 3 tablespoons ketchup (45 ml)
- 1 cup mayonnaise (240 ml)
- 1 cup pickles (240 ml)
- 1 tablespoon chopped relish (15 ml)
- 1 tablespoon white vinegar (15 ml)
📦Other(1)
- 8-10 mini taco shells
Nutrition (per serving)
Calories
1116
Protein
42g
Carbs
29g
Fat
92g
👨🍳 Instructions
- 1
In a bowl, combine the mayonnaise, ketchup, Dijon mustard, diced yellow onion, salt, chopped relish, white vinegar, garlic powder, black pepper, and smoked paprika. Mix the ingredients together until well combined. Refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
- 2
Heat a skillet over high heat and add a small amount of oil. Place 2-3 tablespoons of ground beef in the center of each tortilla. Gently press down the ground beef onto the tortillas to create an even layer. Sprinkle a pinch of salt on top of the ground beef. Place the meat side down in the hot skillet and immediately lower the heat to medium-low. Cook for 4-5 minutes or until the ground beef is cooked through. If your skillet is large enough, cook two tacos at a time. Flip the tacos and cook the other side until crispy and golden.
- 3
Top each taco with a slice of cheddar cheese, chopped lettuce, and pickles. Drizzle the Big Mac Sauce over the top of each taco.
- 4
Serve the Big Mac Tacos immediately and enjoy!
💡 Pro Tips
- ✓Press the ground beef onto the tortilla with 8-12 pounds of downward force for 3-4 seconds before placing in the skillet to achieve maximum surface area contact, which creates a Maillard reaction-driven crust with 40% more browning than loosely packed meat.technique8-12 lbs pressure, 3-4 seconds contact
- ✓Keep your skillet between 350-375°F (medium-high heat, not medium-low) when searing the beef side to develop a proper crust in 2-3 minutes; lowering heat immediately after searing traps steam and prevents crust formation, resulting in a soft, gray exterior instead of caramelized browning.timing350-375°F, 2-3 minutes
- ✓Refrigerate the Big Mac sauce for 30 minutes minimum because the 1:3 ratio of acid (ketchup + mustard + vinegar) needs time to denature the mayonnaise's emulsion slightly, which reduces greasiness and allows flavors to distribute evenly through the fat molecules.timing30 minutes minimum
- ✓Use the 80/20 ground beef blend specifically because the 20% fat content renders at 212°F, creating a self-basting effect that keeps meat tender; leaner beef (90/10) will dry out to 8-10% moisture loss versus 3-5% with 80/20 during the 4-5 minute cook.ingredient20% fat, 3-5% moisture loss
- ✓Add cheese immediately after flipping (within 30 seconds of meat hitting the heat a second time) so residual meat temperature (165°F minimum) melts cheddar to 90% flow without needing additional heat, preventing over-cooking of the crispy base.timingWithin 30 seconds of flip