Crispy Beef Blackstone Smash Taco (Printable)
Smash seasoned beef onto tortillas with melted cheddar and Monterey Jack on a sizzling Blackstone griddle for crispy, cheesy taco perfection.
# What You'll Need:
→ Beef and Seasonings
01 - 1 lb ground beef (80/20 fat ratio 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 Shells and Cooking
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 (optional)
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.
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 hot griddle. Immediately top with a mound of shredded cheddar and Monterey Jack cheese mixture, covering the center of the tortilla.
05 - Place a seasoned beef ball on top of each cheese mound. Using a sturdy metal spatula or burger press, smash the beef firmly to spread it 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 - Quickly flip the entire taco assembly so the tortilla side crisps for 1-2 minutes.
08 - Remove from heat and transfer to a serving platter.
09 - Immediately top each taco with lettuce, diced tomatoes, red onion, jalapeño slices, fresh cilantro, and a dollop of sour cream.
10 - Serve hot while the cheese remains melted and the tortilla stays crispy.
# Expert Advice:
01 -
- The beef gets perfectly crispy edges while staying juicy inside
- Cheese that melts into the tortilla creates edible crunchy goodness
- Everything cooks on one surface making cleanup surprisingly simple
02 -
- Don't be afraid to use some muscle when smashing the beef, thinner edges mean more crispy surface area
- Work in batches if your griddle is crowded, overcrowding lowers the temperature and prevents proper crisping
03 -
- Pre-portion your beef balls and keep them cold until cooking for easier handling
- Oil your spatula between smashes to prevent sticking and make clean flips easier