The Best Smash Burger Tacos

Ingredients

• 1 pound Certified Angus Beef Ground Beef (75% lean, 25% fat for optimal caramelization)
• 2 tablespoons Taco Seasoning Mix (store‑bought or homemade blend of chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt)
• 1 cup Water (for broth base)
• 1 teaspoon Beef Bouillon Paste (adds depth of beef flavor; can use bouillon cube dissolved in water)
• 1 teaspoon Chili Powder (extra heat for sauce)
• 1 packet Sazón Seasoning Packet (Mexican seasoning blend with annatto for color)
• 2 teaspoons Hot Sauce (adjust to desired heat level)
• 12 pieces Corn Tortillas (small 6‑inch tortillas, preferably fresh)
• 1 cup Shredded Cheese (Mexican blend, cheddar, or Monterey Jack; melts well)
• 1 small White Onion (thinly diced; soak in ice water 20 min to mellow flavor)
• 1/4 cup Fresh Cilantro (roughly chopped)
• 2 pieces Lime (cut into wedges for serving)

Instructions

1. Prepare Taco Sauce

   In a mixing bowl combine water, beef bouillon paste, extra teaspoon of chili powder, the Sazón packet, and hot sauce. Stir until fully dissolved, then transfer to a squeeze bottle for easy drizzling.

   Time: PT5M

2. Prep Toppings

   Dice the white onion finely and place it in a small bowl of ice‑cold water for about 20 minutes. Roughly chop cilantro and cut lime wedges. Drain onion and pat dry before using.

   Time: PT5M

3. Heat Griddle and Start Smashing Beef

   Preheat the flat‑top griddle over medium‑high heat until a thin layer of rendered beef fat appears. Place a generous mound (about 3‑4 oz) of ground beef on the surface and immediately press down with a sturdy spatula to form a thin patty.

   Time: PT5M

   Temperature: medium‑high

4. Season the Beef

   Sprinkle 1 teaspoon of taco seasoning mix over each smashed patty while it cooks. Let the seasoning meld for about 30 seconds.

   Time: PT1M

5. Crisp the Tortillas

   Place 2‑3 corn tortillas side‑by‑side on the griddle, letting them sit in the rendered beef fat for 30‑45 seconds per side until lightly browned and slightly crisp.

   Time: PT2M

   Temperature: medium‑high

6. Melt Cheese and Glue Tacos

   While the tortillas are still on the griddle, sprinkle shredded cheese over half of each tortilla, then fold the tortilla over the cheese to create a half‑moon shape. Press gently; the cheese will melt and act as a glue.

   Time: PT1M

7. Assemble Tacos

   Squeeze a line of prepared taco sauce onto each cheese‑glued tortilla, add a portion of the smashed beef, then top with drained onion, cilantro, and a squeeze of lime. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

18 g

Fat

10 g

Fiber

2 g