Crispy Beef Blackstone Smash Taco (Print Version)
Juicy smashed beef, melted cheese, and crisp tortillas cooked on a hot griddle for ultimate crunch.
# What You Need:
→ Beef and Seasonings
01 - 1 lb ground beef, 80/20 blend recommended
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
→ Cheese
06 - 1 1/2 cups shredded cheddar cheese
07 - 1/2 cup shredded Monterey Jack cheese
→ Taco Components
08 - 8 small flour or corn tortillas
09 - 2 tbsp vegetable oil or melted butter
→ Toppings
10 - 1/2 cup diced tomatoes
11 - 1/2 cup chopped lettuce
12 - 1/4 cup diced red onion
13 - 1/4 cup sour cream
14 - 1 jalapeño, thinly sliced
15 - Fresh cilantro, chopped
# How to Make It:
01 - Preheat your Blackstone griddle or large cast iron skillet over medium-high heat. Lightly oil the surface with vegetable oil or melted butter.
02 - Divide the ground beef into 8 equal balls, approximately 2 oz each.
03 - Season each beef ball evenly with salt, black pepper, smoked paprika, and garlic powder.
04 - Place each tortilla on the griddle. Top with a mound of shredded cheddar and Monterey Jack cheese, covering the center of the tortilla.
05 - Place a seasoned beef ball on top of the cheese mound. Using a sturdy metal spatula or burger press, smash firmly to spread the beef thinly over the melted cheese and tortilla.
06 - Cook for 2-3 minutes until the beef develops crispy edges and the cheese becomes golden and bubbly.
07 - Flip the entire taco assembly quickly so the tortilla side crisps for 1-2 minutes.
08 - Remove from heat and transfer to a serving platter. Top immediately with lettuce, tomatoes, red onion, jalapeño slices, cilantro, and a dollop of sour cream.
# Expert Hints:
01 -
- The smash technique creates those irresistible crispy beef edges that restaurant burgers always seem to nail
- Cheese melting into the tortilla means every single bite has that perfect gooey factor
- Everything cooks on one surface making cleanup surprisingly manageable for such a crowd pleasing meal
02 -
- A truly hot griddle surface is non negotiable for getting that beef to crisp instead of steam
- The flip requires commitment, hesitation leads to messy tacos and lost cheese
- Seasoning the beef balls before smashing distributes the spices much more evenly
03 -
- A heavy metal spatula is essential for getting under the cheese layer without tearing the tortilla
- Work in batches if your griddle cannot fit all eight tacos at once