How to make BIG MAC TACOS

Ingredients

• 500 g Ground Beef (80% lean, pure minced meat)
• 4 pieces Mini Tortillas (6‑inch flour tortillas, preferably soft)
• 4 slices Cheddar Cheese (Sharp cheddar, sliced thin)
• 1 cup Iceberg Lettuce (Shredded)
• 1 tsp Salt (Kosher or table salt)
• 1/2 tsp Black Pepper (Freshly ground)
• 2 tbsp Peanut Oil (High smoke‑point oil for frying)
• 4 tbsp Big Mac Sauce (Store‑bought or homemade (see linked video))

Instructions

1. Season and Knead Beef

   Place the 500 g of ground beef in a mixing bowl, sprinkle with 1 tsp salt and ½ tsp black pepper, then knead with clean hands until the seasoning is evenly distributed.

   Time: PT5M

2. Form Meat Patties on Tortillas

   Divide the seasoned meat into four equal portions. Place one portion on each mini tortilla and press it firmly with your hands to spread it thinly over the surface, leaving a small border.

   Time: PT5M

3. Preheat Pan and Add Oil

   Heat a skillet over medium‑high heat and add 2 tbsp peanut oil. Allow the oil to shimmer, indicating it is hot enough for frying.

   Time: PT2M

   Temperature: medium-high

4. Fry Beef Taco Base

   Place each tortilla‑topped meat side down in the hot pan. Using a burger press (or a heavy pot), press down hard until the meat is flat and covers the tortilla. Fry for about 4‑5 minutes until the bottom turns golden brown.

   Time: PT5M

   Temperature: medium-high

5. Flip and Melt Cheese

   Flip the taco, immediately place a slice of cheddar on top, and cover the pan with a lid. Cook for another 2 minutes until the cheese melts.

   Time: PT2M

   Temperature: medium-high

6. Add Sauce and Lettuce

   Remove the taco from the pan, drizzle 1 tbsp Big Mac sauce over the melted cheese, and top with shredded iceberg lettuce. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

30 g

Fat

25 g

Fiber

2 g