Smash Tacos

Ingredients

• 8 oz Ground Beef (80% lean, cold from fridge)
• 2 pieces Hard Taco Shells (Medium size, preferably corn for gluten‑free)
• 1 tbsp Vegetable Oil (High smoke point oil such as canola or grapeseed)
• 2 tbsp Salsa (Medium‑spicy, store‑bought or homemade)
• 1/4 cup Shredded Cheese (Mexican blend or cheddar, shredded)

Instructions

1. Form meat balls

   Divide the cold ground beef into two equal portions and gently roll each into a loose ball about the size of a golf ball.

   Time: PT3M

2. Preheat the griddle

   Turn on all burners to medium and let the flat‑top griddle heat for a couple of minutes until it’s evenly hot.

   Time: PT2M

   Temperature: Medium heat

3. Oil the cooking surface

   Drizzle 1 tbsp vegetable oil onto the griddle and spread it thinly with a spatula.

   Time: PT30S

4. Smash the meat into the taco shell

   Place one meat ball on a taco shell, set the bacon press on top, and press firmly for a few seconds to flatten the meat and imprint grill lines.

   Time: PT2M

5. Sear the first side

   Let the smashed meat cook without moving for about 2 minutes, allowing a brown crust to form.

   Time: PT2M

   Temperature: Medium heat

6. Flip and add salsa

   Using a spatula, flip the taco so the meat side is up, then spoon 1 tbsp of salsa onto the meat and spread lightly.

   Time: PT30S

7. Add cheese and steam

   Sprinkle the shredded cheese over the salsa, then cover the taco with a lid or foil for about 1 minute to melt the cheese.

   Time: PT1M

8. Remove and serve

   Slide the finished smash taco off the griddle onto a serving plate, let it rest a few seconds, then enjoy immediately.

   Time: PT30S

Nutrition Facts

Calories

300

Protein

15 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g