Crispy Big Mac Tacos: Better Than Takeout
Crispy Big Mac Tacos – The ultimate fast-food copycat recipe that’s even better than the original! After making this many times, I’ve perfected the crispy smashed burger technique for the ultimate juicy, flavorful tacos. You’ll love the crispy edges, melty cheese, and fresh toppings. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy 30-Minute Cottage Cheese Pizza Bites and Crispy Salmon with Mango Salsa.
Why This Crispy Big Mac Tacos: Better Than Takeout Is Pure Comfort
- Crispy smashed burger patties with golden edges
- Melty cheese and fresh toppings
- Ready in just 20 minutes
- Better than takeout and way more fun to make
What You'll Need for Crispy Big Mac Tacos: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ground beef
- 8 small taco shells
- 1 small onion, finely chopped
- 1/4 cup ketchup
- 2 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced pickles
- 1/4 cup thousand island dressing
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Worcestershire sauce
- Yellow mustard
- Ketchup
- Optional: Diced onions
- Optional: Sliced jalapeños
- Optional: Sour cream
- Optional: Guacamole
📝 Ingredient Notes
- ground beef: Use 80/20 ground beef for the best flavor and texture.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispy edges. → See on Amazon
- Meat thermometer — Ensures perfectly cooked burgers every time. → See on Amazon
How to Make Crispy Big Mac Tacos: Better Than Takeout
- Prepare the beef: In a bowl, combine ground beef, chopped onion, salt, pepper, garlic powder, onion powder, Worcestershire sauce, ketchup, and mustard. Mix well.
- Form the patties: Divide the beef mixture into 8 equal portions and shape into patties. Use your thumb to create an indentation in the center of each patty to prevent them from puffing up.
- Cook the burgers: Heat a large cast iron skillet over medium-high heat. Add the patties and cook for 3-4 minutes on each side or until desired doneness. For medium, cook to an internal temperature of 160°F (71°C).
- Toast the taco shells: While the burgers cook, toast the taco shells in a separate pan or the oven according to package instructions.
- Assemble the tacos: Once the burgers are cooked, smash them slightly with a spatula to create crispy edges. Place a smashed burger patty in each taco shell, top with shredded lettuce, diced tomato, shredded cheese, diced pickles, and thousand island dressing. Serve immediately and enjoy!
Cook's Tips for Perfect Crispy Big Mac Tacos: Better Than Takeout
- Common mistake and fix: Avoid overcooking the burgers to prevent them from becoming dry. Use a meat thermometer to ensure they reach an internal temperature of 160°F (71°C) for medium doneness.
- Tip for crispy edges: Use a cast iron skillet and cook the burgers without moving them until the edges are crispy and golden brown.
- Tip for easy assembly: Prepare all your toppings and have them ready to go before you start cooking the burgers.
Storing & Reheating Crispy Big Mac Tacos: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover taco shells in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the beef mixture and shape the patties up to 1 day ahead. Store in the fridge until ready to cook.
Freezing Crispy Big Mac Tacos: Better Than Takeout
Freeze cooked and cooled burgers for up to 2 months. Reheat in the oven or skillet.
How to Reheat Without Drying It Out
Oven: Reheat taco shells in a 350°F (175°C) oven for 5-7 minutes or until crispy. Microwave: Reheat burgers in the microwave for 30-60 seconds or until heated through. Do not reheat taco shells in the microwave.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the beef mixture or top the tacos with sliced jalapeños.
- Best substitution: Substitute ground turkey or chicken for a leaner option.
- Make-ahead: Prepare the beef mixture and shape the patties up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your burgers are sticking to the skillet, make sure the skillet is hot enough and well-oiled before adding the patties. If the burgers are still sticking, use a spatula to gently lift and flip them.
Want to level up this recipe?
Taco press — Ensures evenly shaped and perfectly smashed burgers every time. → Check price on Amazon
Crispy Big Mac Tacos: Better Than Takeout
Ingredients
Main Ingredients
- 1 lb ground beef
- 8 small taco shells
- 1 small onion, finely chopped
- 1/4 cup ketchup
- 2 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced pickles
- 1/4 cup thousand island dressing
Seasonings
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Worcestershire sauce
- Yellow mustard
- Ketchup
Optional Toppings
- Diced onions
- Sliced jalapeños
- Sour cream
- Guacamole
Instructions
- Prepare the beef: In a bowl, combine ground beef, chopped onion, salt, pepper, garlic powder, onion powder, Worcestershire sauce, ketchup, and mustard. Mix well.
- Form the patties: Divide the beef mixture into 8 equal portions and shape into patties. Use your thumb to create an indentation in the center of each patty to prevent them from puffing up.
- Cook the burgers: Heat a large cast iron skillet over medium-high heat. Add the patties and cook for 3-4 minutes on each side or until desired doneness. For medium, cook to an internal temperature of 160°F (71°C).
- Toast the taco shells: While the burgers cook, toast the taco shells in a separate pan or the oven according to package instructions.
- Assemble the tacos: Once the burgers are cooked, smash them slightly with a spatula to create crispy edges. Place a smashed burger patty in each taco shell, top with shredded lettuce, diced tomato, shredded cheese, diced pickles, and thousand island dressing. Serve immediately and enjoy!
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the beef mixture or top the tacos with sliced jalapeños.
- Best substitution: Substitute ground turkey or chicken for a leaner option.
- Make-ahead: Prepare the beef mixture and shape the patties up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your burgers are sticking to the skillet, make sure the skillet is hot enough and well-oiled before adding the patties. If the burgers are still sticking, use a spatula to gently lift and flip them.
Storage
- Fridge: Store leftover taco shells in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked and cooled burgers for up to 2 months. Reheat in the oven or skillet.
- Oven reheat: Reheat taco shells in a 350°F (175°C) oven for 5-7 minutes or until crispy.
- Microwave reheat: Reheat burgers in the microwave for 30-60 seconds or until heated through. Do not reheat taco shells in the microwave.
- Make ahead: Prepare the beef mixture and shape the patties up to 1 day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 320
- Protein: 20g
- Fat: 18g
- Carbs: 18g
- Fiber: 2g
- Sugar: 4g
- Sodium: 650mg
- Cholesterol: 70mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Big Mac Tacos: Better Than Takeout FAQs
While you can prepare the beef mixture and shape the patties ahead of time, it's best to assemble the tacos just before serving to keep the taco shells crispy.
Overcooking is the most common reason for dry burgers. Use a meat thermometer to ensure they reach an internal temperature of 160°F (71°C) for medium doneness. Avoid cooking them past this point.
Yes, ground turkey can be used as a leaner substitute for ground beef. The cooking time and temperature may vary slightly, so use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
Yes, cooked and cooled burgers can be frozen for up to 2 months. Reheat in the oven or skillet before serving.
Reheat taco shells in a 350°F (175°C) oven for 5-7 minutes or until crispy. Do not reheat in the microwave, as it will make them soggy.
A Warm Final Note
I can’t wait for you to try Crispy Big Mac Tacos: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
