Crispy Beef Blackstone Smash Taco (Printable)

Smashed beef patties sizzled on tortillas with melting cheese blend and fresh toppings

# What You'll Need:

→ Beef & Seasonings

01 - 1 lb ground beef (80/20 recommended)
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 Shells

08 - 8 small flour or corn tortillas

→ Fresh Toppings

09 - 1/2 cup diced tomatoes
10 - 1/2 cup chopped lettuce
11 - 1/4 cup diced red onion
12 - 1/4 cup sour cream
13 - 1 jalapeño, thinly sliced
14 - Fresh cilantro, chopped

→ Cooking Fat

15 - 2 tbsp vegetable oil or melted butter

# Directions:

01 - Preheat Blackstone griddle or large cast iron skillet over medium-high heat. Lightly oil the cooking surface.
02 - Divide 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 tortilla on griddle. Cover center with shredded cheddar and Monterey Jack cheese mixture.
05 - Place seasoned beef ball atop cheese mound. Press firmly with spatula or burger press to spread thinly over cheese and tortilla.
06 - Cook 2-3 minutes until beef develops crispy edges and cheese becomes golden and bubbly.
07 - Flip entire taco assembly. Cook tortilla side 1-2 minutes until crisp and golden.
08 - Transfer finished tacos to serving platter.
09 - Top each taco immediately with lettuce, tomatoes, red onion, jalapeño slices, cilantro, and sour cream.
10 - Serve hot while cheese remains melted and tortilla stays crispy.

# Expert Hints:

01 -
  • The smashed beef technique creates edges so crispy they shatter when you bite down
  • Cheese melts directly into the tortilla, eliminating that sad slippery cheese slide situation
  • Everything cooks on one surface in under 15 minutes with almost zero cleanup
02 -
  • Do not lift or check the beef during that initial 2-3 minute cook or you will lose that precious crispy edge formation
  • Letting the cheese melt completely before smashing the beef creates a seamless layer that fuses everything together
  • The tortilla must be on the griddle first so it starts crisping while the cheese melts
03 -
  • A sturdy metal spatula is nonnegotiable here, flimsy ones will bend when you try to smash the beef
  • Work in batches if your griddle cannot fit all 8 tacos at once, they are worth the extra time

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