Big Mac Tacos
Big Mac Tacos combine the bold flavors of a classic smash burger with the fun format of a taco. Seasoned beef gets smashed onto a flour tortilla in a screaming hot skillet, topped with melted American cheese, homemade Big Mac sauce, shredded iceberg lettuce, diced white onion, and dill pickles. Ready in 30 minutes and loved by the whole family.
Equipment
- 1 Cast Iron Skillet (or flat-top griddle)
- 1 Spatula or Burger Press
- 1 Mixing Bowl (for the sauce)
- 1 Cutting Board and Sharp Knife
- 1 Tongs
Ingredients
For the Beef
- 1 lb ground beef (80/20 blend) loose, not overworked
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
For the Tacos
- 8 small flour tortillas street taco size works great
- 8 slices American cheese one per taco
- 2 cups shredded iceberg lettuce kept cold until serving
- 1/2 cup diced white onion diced small
- 1/2 cup dill pickle slices thin burger-style pickles
For the Special Sauce
- 1/2 cup mayonnaise full-fat for best texture
- 2 tbsp French dressing or Thousand Island dressing
- 2 tbsp sweet pickle relish
- 1 tsp white vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Mix mayonnaise, French dressing, sweet pickle relish, white vinegar, garlic powder, and onion powder in a small bowl. Stir well and refrigerate until ready to use.
- Shred the iceberg lettuce, dice the white onion, and separate the pickle slices. Line them up near the stove before you start cooking.
- Heat your cast iron skillet over medium-high heat until very hot. A drop of water should evaporate instantly when it hits the surface.
- Divide the ground beef into small balls of roughly 2 to 3 ounces each. Season each ball with salt, black pepper, garlic powder, and onion powder.
- Place a beef ball into the hot skillet and press a flour tortilla directly on top of it. Smash down firmly with a spatula or burger press.
- Cook for 2 to 3 minutes without moving. You want a deep brown crust to form on the beef before flipping.
- Flip the whole unit together so the tortilla side goes down and the beef faces up. Immediately place one slice of American cheese on top of the beef.
- Cook for 1 more minute until the cheese melts completely and the tortilla gets lightly golden and crispy.
- Transfer to a plate with the tortilla side down. Spread special sauce generously over the beef and cheese.
- Top with shredded lettuce, diced onion, and pickle slices. Fold or roll the taco and serve right away.
Notes
Use an 80/20 ground beef blend for the juiciest result. Get your skillet very hot before adding the beef. Make the special sauce ahead of time and refrigerate for at least 30 minutes for best flavor. Add cold lettuce right before serving to keep the tortilla from getting soggy. Cook in batches of two tacos at a time to maintain high pan temperature.