30-Minute Smashed Taco Ground Beef Night

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 1 1/4 lb ground beef (90% lean)
• 12 small corn or flour tortillas
• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 lime
• 1 1/2 cups shredded Mexican cheese blend
• 2 cups shredded iceberg or romaine
• 1 cup pico de gallo or diced tomato
• 1/2 cup sour cream or Mexican crema
• 1/4 cup fresh cilantro
• 1 tbsp neutral oil

Instructions

1. 1In a bowl mix the ground beef with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and the juice of half a lime until the seasoning is fully worked in.
2. 2Heat a large cast-iron or nonstick skillet over medium-high heat and lightly oil the surface.
3. 3Place a tortilla in the pan, then immediately press a thin even layer of the seasoned beef onto the entire surface of the tortilla, smashing it flat with a spatula so it adheres.
4. 4Cook beef-side down for 2 to 3 minutes until the meat is deeply browned and crispy at the edges; flip carefully and cook the tortilla side another 30 to 60 seconds.
5. 5Sprinkle a little shredded cheese over the hot beef side so it melts while the tortilla finishes crisping; transfer to a sheet pan and keep warm.
6. 6Repeat with remaining tortillas and beef, working quickly so the whole batch stays hot; wipe the pan if needed between rounds.
7. 7While the last tacos cook, prep the cool toppings: shred the lettuce, warm the pico if desired, and chop the cilantro.
8. 8Arrange three smashed tacos per plate, meat side up.
9. 9Top each with lettuce, pico de gallo, a dollop of sour cream, cilantro, and a final squeeze of lime.
10. 10Serve immediately so the smashed beef stays shatter-crisp against the cool, fresh toppings.