Crispy Beef Blackstone Smash Taco (Printable Version)

Juicy smashed beef meets melted cheddar and Monterey Jack on crispy tortillas, cooked to golden perfection.

# What You'll Need:

→ Beef Patties

01 - 1 lb ground beef, 80/20 fat ratio
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder

→ Cheese Blend

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

→ Fresh 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

# Directions:

01 - Preheat Blackstone griddle or large cast iron skillet over medium-high heat. Lightly oil the surface.
02 - Divide ground beef into 8 equal portions, approximately 2 oz each. Roll into balls.
03 - Season each beef ball evenly with salt, black pepper, smoked paprika, and garlic powder.
04 - Place tortilla on griddle. Mound shredded cheddar and Monterey Jack blend in center of tortilla.
05 - Place seasoned beef ball atop cheese. Using sturdy spatula or burger press, smash firmly to spread beef thinly over melted cheese and tortilla.
06 - Cook for 2-3 minutes until beef develops crispy edges and cheese becomes golden and bubbly.
07 - Flip entire taco assembly quickly. Cook tortilla side for 1-2 minutes until crispy.
08 - Transfer to serving platter. Top each taco immediately with lettuce, tomatoes, red onion, jalapeño slices, cilantro, and dollop of sour cream.

# Expert Tips:

01 -
  • The crispy edges on the beef create this incredible texture contrast with the soft tortilla and gooey cheese
  • Everything cooks together in one go on the griddle, meaning less cleanup and more time eating
  • You can customize the toppings endlessly, but that beef-cheese-tortilla trifecta is already perfect on its own
02 -
  • Do not be shy with the smash, you want that beef thin and crispy, not thick and burger-like
  • Let the griddle come back to temperature between batches if you are cooking multiple rounds
  • The cheese touching the griddle directly is what creates those crispy cheese edges everyone fights over
03 -
  • A well-seasoned Blackstone develops a natural non-stick surface over time, so take care of it and it will reward you
  • If your griddle has hot spots, rotate your tacos halfway through cooking for even crisping

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