Ingredients
Scale
- 1 lb Lean Ground Beef (80/20 or 85/15 works best)
- 8 Small Flour Tortillas (street taco size)
- 8 Slices American Cheese
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1 cup Shredded Iceberg Lettuce
- 1/2 cup Dill Pickle Slices
- 1/4 cup Finely Diced White Onion
- For the Big Mac Sauce:
- 1/2 cup Mayonnaise
- 2 tablespoons Sweet Pickle Relish
- 1 tablespoon Yellow Mustard
- 1 teaspoon White Vinegar
- 1/2 teaspoon Paprika
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
Instructions
- Step 1: Whisk the Big Mac Sauce
In a small bowl, combine the mayonnaise, sweet relish, yellow mustard, white vinegar, paprika, onion powder, and garlic powder. Whisk everything together until the sauce is smooth and creamy. Set the sauce aside in the refrigerator for at least 10 minutes to allow the flavors to meld together perfectly. - Step 2: Prepare the Meat and Tortillas
Divide your ground beef into 8 equal portions, roughly the size of a golf ball. Place one portion of beef in the center of a flour tortilla. Using your fingers or a spatula, spread the meat into a very thin, even layer that covers the entire surface of the tortilla, right to the edges. Season the meat generously with salt, black pepper, and garlic powder. - Step 3: Sear the Smashed Tacos
Heat a large non-stick skillet or griddle over medium-high heat. You do not need much oil as the beef will release its own fat. Place the tortilla meat-side down onto the hot pan. Use a heavy spatula or a grill press to firmaly press the tortilla down, ensuring the meat makes full contact with the heat. Cook for 2 to 3 minutes until the meat is browned and crispy. - Step 4: Melt the Cheese
Flip the taco over so the tortilla side is now touching the pan. Immediately place a slice of American cheese on top of the cooked beef. Cover the pan with a lid for about 30 seconds to help the cheese melt into a gooey layer while the bottom of the tortilla gets golden and toasted. - Step 5: Garnish and Serve
Remove the taco from the pan and immediately top it with shredded iceberg lettuce, diced white onions, and plenty of dill pickles. Drizzle a generous amount of your homemade Big Mac sauce over the top. Fold the taco gently and serve while it is hot and extra crispy.
- Cook Time: 25 minutes