Ground beef smashed on tortillas, seared crisp, topped with fresh garnishes for a handheld Tex-Mex delight.
# What You'll Need:
→ Beef
01 - 1.1 lbs ground beef (80/20 blend recommended)
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 teaspoon smoked paprika
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon onion powder
→ Tortillas
07 - 8 small (6-inch) flour tortillas
→ Cheese & Toppings
08 - 1 cup shredded cheddar or Monterey Jack cheese
09 - 1 small red onion, thinly sliced
10 - 1 small head romaine lettuce, shredded
11 - 2 medium tomatoes, diced
12 - 0.5 cup sour cream
13 - 0.5 cup salsa or hot sauce
→ Oil
14 - 2 tablespoons neutral oil (e.g., canola or vegetable)
# How to Make It:
01 - Combine ground beef with salt, black pepper, smoked paprika, garlic powder, and onion powder in a mixing bowl. Mix gently until just combined.
02 - Divide the beef mixture into 8 equal portions, shaping each into a ball approximately 2 ounces.
03 - Heat 1 tablespoon of oil in a large skillet or griddle over medium-high heat.
04 - Place 2 to 3 tortillas on the hot surface. Center one beef ball onto each tortilla.
05 - Using a spatula or burger press, firmly press each beef ball into a thin layer covering most of the tortilla.
06 - Cook for 2 to 3 minutes until the beef browns and crisps on the underside.
07 - Turn each taco so the beef side is down; cook for an additional 1 to 2 minutes until the tortilla crisps and beef is cooked through.
08 - Sprinkle a small handful of shredded cheese onto the beef side while still hot.
09 - Transfer cooked tacos to a plate with the beef side up. Repeat the process with remaining tortillas and beef, adding more oil as necessary.
10 - Top each taco with shredded lettuce, diced tomatoes, sliced red onions, sour cream, and salsa as desired. Serve immediately.
