Crispy Beef Blackstone Smash Taco (Printable Version)
Juicy smashed beef with melted cheese on crispy tortillas, topped with fresh veggies and served hot from the griddle.
# What You Need:
→ Beef Patties
01 - 1 lb ground beef (80/20 fat ratio recommended)
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
→ Cheese Blend
06 - 1 1/2 cups shredded cheddar cheese
07 - 1/2 cup shredded Monterey Jack cheese
→ Taco Shells
08 - 8 small flour or corn tortillas
→ Fresh Toppings
09 - 1/2 cup diced tomatoes
10 - 1/2 cup chopped lettuce
11 - 1/4 cup diced red onion
12 - 1/4 cup sour cream
13 - 1 jalapeño, thinly sliced
14 - Fresh cilantro, chopped
→ Cooking Fat
15 - 2 tbsp vegetable oil or melted butter
# How To Make:
01 - Preheat Blackstone griddle or large cast iron skillet over medium-high heat. Lightly oil the surface to prevent sticking.
02 - Divide ground beef into 8 equal balls, approximately 2 oz each for even cooking.
03 - Generously season each beef ball with salt, black pepper, smoked paprika, and garlic powder, ensuring even coating.
04 - Place tortillas on griddle. Top each with shredded cheddar and Monterey Jack blend, covering the center area.
05 - Position seasoned beef ball on cheese mound. Using spatula or burger press, firmly smash beef to spread thinly over melted cheese and tortilla.
06 - Cook for 2-3 minutes until beef develops crispy edges and cheese turns golden and bubbly underneath.
07 - Quickly flip entire taco assembly. Cook tortilla side for 1-2 minutes until crispy and golden brown.
08 - Remove from griddle. Top each taco with lettuce, tomatoes, red onion, jalapeño slices, cilantro, and sour cream.
09 - Plate tacos hot and serve while cheese remains melted and tortilla stays crispy.
# Expert Advice:
01 -
- The crispy edges on smashed beef patties create texture you just cannot get from regular ground beef tacos
- Cooking everything directly on the tortilla means every bite has that perfect cheesecrisp fusion
02 -
- Do not try to flip these too early or the cheese will not have formed that crispy crust yet
- A really sturdy spatula makes all the difference when you are smashing and flipping
03 -
- Make sure your griddle is fully hot before starting or the beef will steam instead of getting crispy
- Do not crowd the cooking surface or the temperature will drop too much