>Okay, picture this: I’m Is it a Monday night, you’re tired and the last thing you want to do is spend hours in the kitchen? What is your favorite smashed taco recipe? What do you know about tacos? Think of it as a cross between taqueria and quesadilla, but about one million times more delicious. What makes you more satisfied If you try these tacos, you’ll never go back to regular Tacos again!
What is a smashed taco?
What is a smashed taco? What is a taco? What are some ways to cook bacon in a hot skillet until golden brown and crispy? Think of it like a reverse taco! Instead of carefully folding and hoping the filling stays inside, you’re creating a single, crispy, crunchy crust. What is the Best Cheesy layer of What’s the best way to prevent taco filling spillage? What a satisfying texture How does cheese melt into tortillas?
Why you’ll love this recipe?
>Where do I start? What are some of the best smashed taco recipes? First off, the flavor is absolutely amazing. What is the best thing about ground beef? It’s a symphony of textures and tastes that just works perfectly. What I love most about this is how surprisingly easy it is to make. What’s the simplest dinner you’ve ever made? What is a busy weeknight? What is the most cost effective solution? Ground beef is relatively inexpensive, and you probably already have most of the other ingredients. In your pantry. What’s even better? Why should I use chicken instead of beef? If you’re craving something similar but different, maybe give my crispy beef taquitos a try but I’m not sure what to make. What are your top 10 picks for the best food? My kids beg me to make these smashed tacos at least once a week. I literally cheer when they see me pulling out the ingredients. How do you know if you have a winner?
How do I make smashed tacos?
Quick Overview
What’s the Best Taco meat you’ve ever had? Then, spread it thinly on tortillas with a layer of cheese. What is the best taco recipe you have ever tried? What is the best way to keep tortillas full and not overstuffed? Don’t be intimidated. What are some good ways to make a quick meal from scratch?
Ingredients
>For the Taco Filling:
* 1 pound ground beef (I prefer 80/20 for flavor)
* 1 packet taco seasoning (or homemade, if you’re feeling fancy) * 3 packets tortillas.
* 1/2 cup water
* 1/2 cup chopped onion
* 1 clove garlic, minced
For the Smashed Tacos:
* 8 small Flour Tortillas (corn works too, but flour is easier to smash)
* 2 cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend are all great)
* Optional toppings: sour cream, salsa, guacamole, lettuce, tomatoes, avocado.
How do I follow step
Step 1: Cook the Taco Meat
>First, brown ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add the chopped onion and minced garlic and cook until softened, about 3-5 minutes. Stir in the taco seasoning and water. Serve immediately. Bring to a simmer and cook for about 5-7 minutes, or until the liquid has reduced and the meat is tender. Is this a I always do this step first because it gives the flavors time to meld together. Plus, it’s easier to work with slightly cooled meat.
Step 2: Assemble the Tacos
>Lay out tortillas on a clean surface. Sprinkle shredded cheese evenly over each tortilla. Spread about 1/4 cup of taco meat over the cheese. If you have leftover shredded cheese, top with more tortillas. Don’t overfill! This is crucial for getting them crispy and avoiding a mess.
Step 3: Smash and Cook
>How do you heat a large cast iron skillet over medium heat? Lightly grease the skillet with cooking spray or a little bit of oil. Carefully place one taco, cheese-side down, into the hot skillet. Use a spatula to gently press down on the taco, “smashing” it into the skillet. Cook for about 3-4 minutes, or until the tortilla is golden brown and crispy and the cheese is melted. Carefully flip the taco and cook for another 2-3 minutes, or until the other side is golden brown. Repeat with remaining tacos.
Step 4: Serve and Enjoy
>Remove the smashed tacos from the skillet and place them on a plate. Top with your favorite taco toppings, such as salsa, guacamole, lettuce, and tomatoes. Serve immediately and enjoy!
What should I serve it with?
>What are some good ideas for a smashed taco meal?For Taco Tuesday:What are some good side dishes to serve with Mexican rice and refried beans?For a Fiesta:Make a big batch and serve them buffet-style with different toppings so everyone can customize.What is a quick lunch?What are some great quick lunch ideas? Just pack a couple of small plastic bags and you’re good to go.For Game Night: What are some goodWhat are some crowd pleasers? Serve them with cold beers and you’ll be the MVP of the night.
>My family likes to have a toppings bar. How do you personalize tacos? I like to whip up a batch of these for myself. And honestly, sometimes I’ll just whip it up for supper. What are some of the most satisfying foods
How do I make a perfect smashed taco recipe?
What is the best way to take your Smashed Tacos to the next level? What are some of the Best Tips and tricks I have learned over the years?Tortilla ChoiceFlour tortillas are generally easier to work with because they’re more pliable. If you prefer corn tortillas, just warm them up slightly before assembling the tacos to prevent them from sticking. Is there any way to prevent themCheese is Key:Don’t skimp on cheese! What holds everything together and creates that delicious, melty, crispy goodness? I like to use a combination of Monterey Jack and cheddar, but any good melting cheese will work.Don’t overfillI cannot stress this enough! Overfilling tortillas is a recipe for disaster. How do I press the filling down into the skillet without it spilling out everywhere?Hot Skillet:Make sure your skillet is nice and hot before adding tacos. How do I make them crispy?Press Gently:When you’re pressing the tacos into the skillet, don’t press too hard! You just want to flatten them so that they make contact with the pan.Watch the Heat: How does it feel If your tacos are browning too quickly, reduce the heat slightly. You want them to cook through without burning.
Experiment with Fillings:Don’t be afraid to experiment with fillings! What are some good ways to add black beans, peppers, or jalapeos to taco meat? Can you use shredded chicken instead of ground beef?
Storing and Reheating Tips
>If you happen to have any leftover Smashed Tacos (which is rare in my house!), here’s how to store and reheat them:
Refrigerating: Store leftover tacos in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, you can either microwave them for a minute or two, or you can reheat them in a skillet over medium heat until they’re warmed through and crispy again.
Freezing: I don’t recommend freezing these, as the texture of the tortillas can change when they’re thawed. But if you must, wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Final Thoughts
Seriously, this Smashed Tacos recipe is a winner. It’s quick, easy, and incredibly delicious. Plus, it’s a fun twist on a classic favorite that everyone will love. Whether you’re looking for a weeknight dinner solution or a crowd-pleasing party snack, these tacos are sure to hit the spot. If you’re a fan of quick and easy Mexican-inspired recipes, be sure to check out my one-pan Chicken Fajitas as well! Happy cooking (and smashing!), and I can’t wait to see your own creations. Don’t forget to leave a comment and let me know how your tacos turn out. And if you try any fun variations, I’d love to hear about them!
Smashed Tacos Recipe
Ingredients
Main Ingredients
- 1 lb Ground beef
- 1 tsp Chili powder
- 0.5 tsp Cumin
- 12 count Corn tortillas
- 1 cup Shredded cheese
Instructions
Preparation Steps
- Brown ground beef in a skillet over medium-high heat. Drain off any excess grease.
- Season the beef with chili powder and cumin.
- Warm the corn tortillas according to package directions.
- Fill each tortilla with the seasoned beef and top with cheese.
