If a smash burger and a taco had a baby, this would be it. These Big Mac Smash Tacos have that same juicy, crispy-edged beef and melty cheese situation we all love. Each one is topped with shredded lettuce, diced onion, pickles, and a drizzle of homemade Big Mac sauce. You can use flour or corn tortillas (I love both for different reasons), and the sauce can be made lighter with sour cream if you prefer!
They’re quick to make, super fun for dinner, and taste just like a Big Mac, but only way better.
Tips & Variations
- Corn tortillas crisp up beautifully, while flour tortillas stay soft and pliable.
- Swap mayo for sour cream in the sauce for a lighter, tangier flavor. Then just taste and add a pinch of sugar to balance, if desired.
- These reheat surprisingly well in a skillet for 1–2 minutes on each side.
Big Mac Smash Tacos
Yield:
4
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients
For the tacos:
- 1 lb ground beef (80/20 works best)
- Salt and pepper, to taste
- 4 small flour or corn tortillas (street taco size)
- 4 slices American or cheddar cheese
- 1 cup finely shredded iceberg lettuce
- ½ cup diced white onion
- Dill pickle chips or finely chopped pickles
- Sesame seeds, for garnish (optional)
For the Big Mac Sauce:
- ½ cup mayonnaise (sub sour cream for a lighter version)
- 2 tablespoons sweet pickle relish
- 2 teaspoons yellow mustard
- 1 teaspoon white vinegar
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch of salt
- (Optional: ½ teaspoon sugar if you like it a touch sweeter)
Instructions
- In a small bowl, whisk together mayonnaise (or sour cream), relish, mustard, vinegar, paprika, onion powder, garlic powder, salt, and sugar if using. Refrigerate for at least 30 minutes to let the flavors come together.
- Roll the ground beef into 4 equal balls. Place one ball on the bottom side of each tortilla and flatten it evenly to the edges using your hands. Season the exposed beef side generously with salt and pepper.
- Lightly grease a frying pan or griddle and heat over medium-high. Carefully flip each tortilla so the beef side is facing down on the pan. Cook for 2–3 minutes, until the beef is browned and crispy around the edges.
- Flip the taco so the tortilla side is now down. Add a slice of American or cheddar cheese on top of each beef patty and cook for another 30–60 seconds, until the cheese melts and the tortilla is golden.
- Top each taco with shredded lettuce, diced onion, chopped pickles, and a drizzle of Big Mac sauce.
- Sprinkle sesame seeds on top if you want that classic “bun” touch. Serve immediately while the cheese is melty and the tortillas are crisp. Enjoy!
