This Viral Smashed Big Mac Taco Recipe Blew my mind! Must Try! Easy Dinner

Ingredients

• 3 tablespoons Mayonnaise (regular, room temperature)
• 3 tablespoons Ketchup (regular)
• 1 teaspoon Apple Cider Vinegar
• 0.5 teaspoon Hot Sauce (Sweet Baby Ray's or any preferred hot sauce)
• 1 teaspoon Yellow Mustard
• 0.5 teaspoon Garlic Powder
• 1 medium Onion (finely minced; half teaspoon used in sauce, remainder for topping)
• 0.5 cup Dill Pickle Chips (finely chopped; optional topping)
• 1 pound Ground Beef (80/20 lean‑to‑fat ratio)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Smoked Paprika (optional, adds smoky depth)
• 6 pieces Flour Tortillas (6‑inch, soft taco size)
• 6 slices American Cheese (individually wrapped)
• 1 cup Shredded Iceberg Lettuce (pre‑shredded, washed)
• 1 tablespoon Vegetable Oil (for skillet)

Instructions

1. Prepare Big Mac Sauce

   In a mixing bowl combine 3 tbsp mayonnaise, 3 tbsp ketchup, 1 tsp apple cider vinegar, 0.5 tsp hot sauce, 1 tsp mustard, 0.5 tsp garlic powder, and a pinch of salt. Add 0.5 tsp minced onion (from the onion you will mince later) and whisk with a fork until smooth.

   Time: PT3M

2. Mince Onion

   Finely mince the whole medium onion. Reserve about 1/4 cup of the minced onion for topping; use 0.5 tsp of the minced onion in the sauce (already added).

   Time: PT2M

3. Prep Toppings

   Place shredded lettuce in a bowl, set aside. Roughly chop dill pickle chips to about 0.5 cup and set aside as optional topping.

   Time: PT2M

4. Season Ground Beef

   In a separate bowl, place 1 lb ground beef. Add 1 tsp salt, 0.5 tsp black pepper, and, if available, 0.5 tsp smoked paprika. Gently mix with hands until just combined; avoid over‑working.

   Time: PT2M

5. Heat Skillet

   Place the skillet or griddle over high heat. Add 1 tbsp vegetable oil and let the oil heat until shimmering, about 2 minutes.

   Time: PT2M

   Temperature: 400°F

6. Form and Smash Beef on Tortillas

   Lay a flour tortilla on the hot skillet. Spoon a thin layer (≈2‑3 oz) of seasoned ground beef onto the tortilla, spreading it to cover the surface. Using a sturdy spatula (or two spatulas), press the beef down firmly to about 1/8‑inch thickness.

   Time: PT3M

   Temperature: 400°F

7. Cook Beef and Melt Cheese

   Let the beef cook for ~2 minutes without moving. Flip the tortilla with beef side up, place a slice of American cheese on the beef, cover with a lid (or foil) and cook another 2 minutes until cheese melts.

   Time: PT4M

   Temperature: 400°F

8. Keep Warm (Optional)

   Transfer cooked tacos to a wire rack set in a low‑heat oven (200°F) while you finish the remaining tortillas.

   Time: PT2M

   Temperature: 200°F

9. Assemble Tacos

   On each cooked tortilla, spread a generous drizzle of the Big Mac sauce, add a handful of shredded lettuce, a spoonful of minced onion, and a sprinkle of dill pickle chips. Fold the tortilla in half or roll it like a taco.

   Time: PT2M

10. Serve

    Serve the Big Mac tacos immediately while hot. Enjoy with extra sauce on the side if desired.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Mayonnaise: Greek yogurt, aioli
• Instead of Ketchup: tomato paste diluted with water
• Instead of Apple Cider Vinegar: white vinegar, lemon juice
• Instead of Hot Sauce: Tabasco, Sriracha
• Instead of Yellow Mustard: Dijon mustard, spicy brown mustard
• Instead of Garlic Powder: fresh minced garlic (1/2 clove)
• Instead of Onion: shallots, green onions
• Instead of Dill Pickle Chips: bread and butter pickles, relish
• Instead of Ground Beef: ground turkey, ground chicken
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Smoked Paprika: regular paprika, chipotle powder
• Instead of Flour Tortillas: corn tortillas, low‑carb wraps
• Instead of American Cheese: cheddar, provolone
• Instead of Shredded Iceberg Lettuce: green leaf lettuce, shredded cabbage
• Instead of Vegetable Oil: canola oil, avocado oil

Equipment Needed

• Mixing Bowl
• Fork
• Chef's Knife
• Cutting Board
• Skillet or Griddle
• Spatula
• Measuring Spoons
• Lid (optional)
• Wire Rack (optional)

Critical Steps — Do Not Skip

• Whisking the Big Mac sauce until fully combined
• Pressing the ground beef thinly on the tortilla for proper sear
• Managing skillet heat to avoid burning the tortilla or beef
• Melting the cheese quickly with a lid to prevent sogginess

Chef Tips from the Video

• A cast‑iron skillet retains heat best for that authentic smash‑burger sear.
• Two spatulas (one to hold the tortilla, one to press) give better control when smashing the beef.
• If you prefer a less salty sauce, reduce the added salt in the beef seasoning.

Troubleshooting

Storage

Refrigerator: Sauce: up to 3 days in an airtight container. Cooked tacos: best within 24 hours, stored loosely covered.

Freezer: Ground beef mixture can be frozen for up to 2 months; thaw before use. Sauce freezes well for 1 month.

Room temperature: Do not store cooked tacos at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the Big Mac sauce a day ahead and refrigerate; flavors meld better.
• Season the ground beef and keep it refrigerated for up to 24 hours before cooking.
• Pre‑shred lettuce and chop pickles; store in separate containers.

Frequently Asked Questions