Loaded Bacon Cheeseburger Tacos (Print Version)
Crispy taco shells loaded with seasoned beef, crumbled bacon, melted cheddar, and a tangy burger sauce, a fast cheeseburger-taco mashup ready in about 30 minutes.
# Ingredients:
→ For the beef and bacon filling
01 -
1 lb (450 g) ground beef (80/20)
02 -
6 slices thick-cut bacon, chopped
03 -
1 small yellow onion, finely diced
04 -
2 cloves garlic, minced
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon garlic powder
08 -
Salt and black pepper, to taste
→ For the burger sauce
09 -
1/2 cup (120 g) mayonnaise
10 -
2 tablespoons ketchup
11 -
1 tablespoon yellow mustard
12 -
1 tablespoon dill pickle juice
→ For building the tacos
13 -
8 hard taco shells
14 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
15 -
1 cup shredded iceberg lettuce
16 -
1 small tomato, diced
17 -
1/3 cup (50 g) diced dill pickles
# Instructions:
01 -
Cook the chopped bacon in a large skillet over medium heat for 6 to 8 minutes until deeply crisp. Move it to a paper-towel-lined plate and leave about a tablespoon of the fat in the pan.
02 -
Whisk the mayonnaise, ketchup, mustard, and pickle juice together in a small bowl. Refrigerate while you cook the filling.
03 -
Add the diced onion to the reserved bacon fat and cook for 2 to 3 minutes until soft. Stir in the garlic and cook for another 30 seconds.
04 -
Add the ground beef, breaking it up with a spoon, and cook for 6 to 8 minutes until no pink remains and it reaches an internal temperature of 160°F (71°C). Drain any excess grease, then stir in the smoked paprika, onion powder, garlic powder, salt, and pepper.
05 -
Return the crispy bacon to the pan, sprinkle the cheddar over the hot beef, and cover off the heat for 1 to 2 minutes until the cheese melts into the filling.
06 -
Crisp the taco shells in a 350°F (175°C) oven for 4 to 5 minutes. Fill each shell with the beef mixture and top with lettuce, tomato, diced pickles, and a drizzle of burger sauce.
# Notes:
01 -
Fill the shells just before serving so they stay crisp.
02 -
The beef and bacon filling can be made a day ahead and reheated gently in a skillet.