Ingredients
Scale
- 1 lb Ground Beef (80/20 blend is best for flavor)
- 8 Small Flour Tortillas (street taco size)
- 8 Slices American Cheese
- 2 cups Iceberg Lettuce, shredded
- 1/2 White Onion, finely diced
- 1/2 cup Dill Pickle chips
- Salt and Black Pepper to taste
- 1/2 cup Mayonnaise
- 2 tbsp Sweet Pickle Relish
- 1 tbsp Yellow Mustard
- 1 tsp White Vinegar
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika (for color and flavor)
Instructions
- In a small bowl, whisk together the mayonnaise, sweet relish, yellow mustard, vinegar, garlic powder, onion powder, and paprika. Cover the bowl and let it sit in the refrigerator while you prepare the rest of the meal. Allowing the sauce to chill helps the flavors meld together for that authentic “special sauce” taste.
- Divide your ground beef into 8 equal portions (about 2 ounces each). Place a portion of meat in the center of a flour tortilla. Use your fingers or a spatula to spread the meat in a very thin, even layer all the way to the edges of the tortilla. Season the beef side generously with salt and black pepper.
- Heat a large non-stick skillet or flat-top griddle over medium-high heat. Place the tortilla meat-side down onto the hot pan. Use a heavy spatula or a burger press to firmly press the tortilla down. Cook for 2 to 3 minutes until the meat is fully browned and has developed a crispy crust.
- Flip the tortilla over so the meat side is now facing up. Immediately place a slice of American cheese on top of the hot beef. Cover the pan with a lid for about 30 seconds to allow the cheese to melt and the bottom of the tortilla to become slightly toasted and crisp.
- Remove the taco from the pan and place it on a plate. Add a handful of shredded iceberg lettuce, a spoonful of diced onions, and a few pickle slices. Drizzle a generous amount of your prepared special sauce over the top. Fold the taco in half and enjoy immediately while hot.
- Cook Time: 25 minutes