Ingredients
Equipment
Method
- Air Fryer Method:
- Preheat the air fryer. Set your air fryer to 400°F (205°C) and let it preheat for 5 minutes.
- Prep the tacos. Spread about ¼ cup of ground beef evenly over a tortilla, pressing it all the way to the edges. Repeat with the remaining tortillas and meat. Lightly season with salt and spray with cooking spray.
- Air fry. Place the tortillas meat-side up in a single layer in the air fryer basket (you’ll likely need to cook in batches). Air fry at 400°F (205°C) for about 5 minutes, or until the beef is cooked through and the tortilla is crisp.
- Add cheese. For a Smash Cheeseburger Taco, top with a slice of cheese and place the basket back in the air fryer (with the heat off) for about 1 minute to let the cheese melt.
- Assemble and serve. Remove from the air fryer, add your favorite burger toppings, and gently fold the taco. Repeat with the remaining tacos. Serve immediately and enjoy!
Griddle or Flat Top Method:
- Divide the ground beef into 2½ ounce portions and gently roll them into balls. Handle the meat as little as possible.
- Set your flat top or griddle to high heat and leave it ungreased. If you're using a regular pan, add a tablespoon of oil.
- Cook the base. Press a ball of beef onto each tortilla, then place it face down on the griddle. Press down firmly with a burger press to flatten it as much as you can under the tortilla. Cook 1 minute, press again to release some fat, then leave it alone for another 2 to 3 minutes
- Make sure it's crispy. Scrape underneath with a stiff spatula to check it's browned and crispy. If it isn't, turn the heat up. Once it's crisp, flip so the tortilla side is down, season with salt and cook 2 more minutes. Add a slice of cheese and let it melt while the tortilla finishes crisping.
- Add your toppings and fold.
Nutrition
Notes
Storage.
- These keep in the fridge for 2 to 3 days in an airtight container, but store them without toppings or everything goes soggy.
- Reheat them on a hot skillet or griddle until they're warm and crispy again, and skip the microwave entirely because it turns the tortillas soft. Add fresh toppings after they come out.
Press the beef all the way to the edges of the tortilla. Those thin bits at the rim crisp up the most and they're the best part.
Don't overwork the meat. The less you handle it the more tender it stays.
If you're using the griddle, get it properly hot before anything touches it. That's what makes the crust.
Cook in a single layer with space around them, even if it means batches. Crowded means steamed instead of crispy.