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Juicy Smash Burger Tacos Recipe with Easy Creamy Queso Drizzle

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A quick and satisfying twist on classic smash burgers, served as tacos with crispy edges, fresh toppings, and a silky creamy queso drizzle. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound ground beef, 80/20 fat ratio
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 tablespoons vegetable oil or canola oil
  • 8 small flour or corn tortillas
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded iceberg lettuce
  • 1 medium tomato, diced
  • 1/4 cup thinly sliced red onion (optional)
  • 1 cup whole milk (or half-and-half for richer texture)
  • 4 ounces processed cheese (like Velveeta)
  • 1/2 cup shredded pepper jack cheese
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt to taste

Instructions

  1. Place the ground beef in a mixing bowl. Sprinkle with salt, pepper, garlic powder, and onion powder. Gently mix until just combined; do not overwork.
  2. Heat a cast iron skillet over medium-high heat and add vegetable oil. Heat until shimmering but not smoking, about 2-3 minutes.
  3. Divide the beef into 8 equal portions (about 2 ounces each). Roll each into a loose ball.
  4. Place one ball on the hot skillet and press down firmly with a flat spatula to flatten into a thin patty, about 3-4 inches in diameter. Repeat with remaining balls, cooking in batches if needed.
  5. Cook patties undisturbed for 2-3 minutes until edges are dark brown and crispy. Flip carefully, sprinkle a pinch of salt on the cooked side, add shredded cheddar cheese on top, and cook another 1-2 minutes until cheese melts and burger is cooked through but juicy.
  6. Warm tortillas on a dry skillet or over a gas flame for a few seconds each side until soft and pliable. Keep warm wrapped in a clean towel.
  7. To make the queso drizzle, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
  8. Gradually add milk, whisking constantly to avoid lumps. Add processed cheese and shredded pepper jack cheese. Stir until melted and smooth.
  9. Season queso with smoked paprika, cayenne pepper, and salt. Keep warm on very low heat, stirring occasionally.
  10. Assemble tacos by placing a smashed burger patty on each tortilla. Top with shredded lettuce, diced tomato, and red onion. Drizzle generously with warm creamy queso. Serve immediately.

Notes

Use 80/20 ground beef for best juiciness; do not overwork meat. Press patties once firmly for crispy edges. Warm tortillas properly to avoid tearing. If queso thickens, stir in a splash of milk before serving. For gluten-free, use corn tortillas and substitute flour with cornstarch or gluten-free flour. Vegetarian options include black bean patties and dairy-free queso.

Nutrition

Keywords: smash burger, tacos, queso drizzle, quick dinner, easy recipe, ground beef, creamy cheese sauce, weeknight meal

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