Big Mac Tacos
Big Mac Tacos
Ingredients
For the Tacos
- 11 1/4 ounces lean ground beef, 5% fat
- 4 mini flour tortillas
- 3/4 cup shredded low-fat cheddar cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Toppings
- 1/2 cup iceberg lettuce, shredded
- 1/4 cup red onion, finely diced
- 1/3 cup dill pickles, finely diced
For the Special Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon yellow mustard
- 1/2 teaspoon white vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- 1
Prepare the Special Sauce: In a small bowl, combine mayonnaise, ketchup, sweet pickle relish, yellow mustard, white vinegar, smoked paprika, garlic powder, and onion powder. Stir until well combined. Taste and adjust seasonings if necessary. Set aside.
⏱️ 5 min
- 2
Prepare the beef patties: Divide the lean ground beef into 4 equal portions. Take one mini flour tortilla and press one portion of raw ground beef thinly and evenly onto one side of the tortilla, covering the surface completely. Season the beef generously with salt and black pepper. Repeat for the remaining tortillas and beef portions.
⏱️ 7 min
- 3
Cook the tacos: Heat a large non-stick skillet or cast-iron pan over high heat until 'screaming hot'. Carefully place one beef-covered tortilla, beef-side down, into the hot pan. Immediately spin the tortilla in the pan for a few seconds to prevent sticking. Cook for 2 to 3 minutes, or until the beef is cooked through and nicely browned and the tortilla is slightly toasted.
⏱️ 3 min
- 4
Melt the cheese: Flip the taco over so the cooked beef side is now facing up. Immediately place about 3 tablespoons of shredded cheddar cheese on top of the cooked beef. Cover the pan with a lid (or another pan if you don't have a lid that fits) for 30 seconds to 1 minute, or until the cheese is fully melted and gooey.
⏱️ 2 min
- 5
Assemble the tacos: Remove the cooked taco from the pan and place it on a serving plate. Repeat steps 3 and 4 for the remaining tacos. Top each hot taco with shredded iceberg lettuce, finely diced red onion, and finely diced dill pickles. Drizzle generously with the prepared Special Sauce.
⏱️ 3 min
- 6
Serve immediately: Fold each taco in half and serve while warm, enjoying the Big Mac-inspired flavors.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Big Mac Tacos
Ingredients
For the Tacos
- 11 1/4 ounces lean ground beef, 5% fat
- 4 mini flour tortillas
- 3/4 cup shredded low-fat cheddar cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Toppings
- 1/2 cup iceberg lettuce, shredded
- 1/4 cup red onion, finely diced
- 1/3 cup dill pickles, finely diced
For the Special Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon yellow mustard
- 1/2 teaspoon white vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- 1
Prepare the Special Sauce: In a small bowl, combine mayonnaise, ketchup, sweet pickle relish, yellow mustard, white vinegar, smoked paprika, garlic powder, and onion powder. Stir until well combined. Taste and adjust seasonings if necessary. Set aside.
⏱️ 5 min - 2
Prepare the beef patties: Divide the lean ground beef into 4 equal portions. Take one mini flour tortilla and press one portion of raw ground beef thinly and evenly onto one side of the tortilla, covering the surface completely. Season the beef generously with salt and black pepper. Repeat for the remaining tortillas and beef portions.
⏱️ 7 min - 3
Cook the tacos: Heat a large non-stick skillet or cast-iron pan over high heat until 'screaming hot'. Carefully place one beef-covered tortilla, beef-side down, into the hot pan. Immediately spin the tortilla in the pan for a few seconds to prevent sticking. Cook for 2 to 3 minutes, or until the beef is cooked through and nicely browned and the tortilla is slightly toasted.
⏱️ 3 min - 4
Melt the cheese: Flip the taco over so the cooked beef side is now facing up. Immediately place about 3 tablespoons of shredded cheddar cheese on top of the cooked beef. Cover the pan with a lid (or another pan if you don't have a lid that fits) for 30 seconds to 1 minute, or until the cheese is fully melted and gooey.
⏱️ 2 min - 5
Assemble the tacos: Remove the cooked taco from the pan and place it on a serving plate. Repeat steps 3 and 4 for the remaining tacos. Top each hot taco with shredded iceberg lettuce, finely diced red onion, and finely diced dill pickles. Drizzle generously with the prepared Special Sauce.
⏱️ 3 min - 6
Serve immediately: Fold each taco in half and serve while warm, enjoying the Big Mac-inspired flavors.
⏱️ 1 min