Smashed Tacos with Jalapeños on the VEVOR — Spicy Smash Taco Night!

Ingredients

• 1 pound Ground Beef (80% lean, fresh)
• 4 pieces Corn Tortillas (6‑inch small tortillas, preferably fresh)
• 3 pieces Fresh Jalapeños (Thinly sliced; remove seeds for less heat)
• 2 tablespoons Taco Seasoning (Store‑bought or homemade blend)
• 4 ounces Kobe Jack Cheese (Shredded; melts smoothly)
• 1 tablespoon Olive Oil (For sautéing jalapeños)
• 1 teaspoon Tabasco Scorpion Hot Sauce (Optional, for extra heat)

Instructions

1. Slice and Season Jalapeños

   Place the jalapeños on a cutting board, slice them thinly, and toss with 1 tablespoon of taco seasoning.

   Time: PT5M

2. Preheat Griddle

   Set the cast‑iron griddle (Bore) to 300°F and let it heat for about 5 minutes until it’s evenly hot.

   Time: PT5M

   Temperature: 300°F

3. Sauté Jalapeños

   Add 1 tablespoon olive oil to a small skillet over medium‑high heat, then add the seasoned jalapeños. Cook, stirring, for 3‑4 minutes until softened and fragrant.

   Time: PT4M

4. Cook Ground Beef on the Griddle

   Place a corn tortilla on the hot griddle, then spoon about ¼ lb of ground beef onto the center. Press lightly with the metal scraper to spread the meat thinly.

   Time: PT5M

   Temperature: 300°F

5. Add Cheese and Melt

   Sprinkle the shredded Kobe Jack cheese over the meat, then let it melt for about 2 minutes. If needed, cover the griddle briefly with a lid to trap steam.

   Time: PT2M

6. Assemble the Taco

   Using the scraper, fold the tortilla over the melted cheese and meat, then add a spoonful of the sautéed jalapeños inside. Drizzle with Tabasco Scorpion hot sauce if desired.

   Time: PT1M

7. Serve

   Remove the finished taco from the griddle, let it rest for 30 seconds, then serve immediately while hot and crispy.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

20g

Fat

12g

Fiber

2g