The game-day appetizer that’s now a Tuesday night dinner
If there’s a tray of jalapeño poppers at a party, there’s always somebody parked next to it. In our house that’s Justin, sneaking popper after popper while everyone else is watching the game.
So when I had the idea to turn classic bacon wrapped jalapeno poppers into a smashed taco (same crispy-edged method as my Chicken Caesar Smash Tacos), let’s just say he was THRILLED.
These Jalapeño Popper Smashed Tacos are everything you imagined: crispy seared beef spread thin on a tortilla, topped with a garlicky cream cheese, crumbled bacon, and a sprinkle of chives!
The Problems. The Fixes.
We have three spice levels in our house: Justin can take it as HOT as it comes, I want a little heat, and our little guy fake coughs if something’s even a tiny bit spicy.
The fix ended up being three heat dials in one skillet. Finely diced jalapeño in the patty for flavor without much heat, a few slices smashed into the patty before searing, and a sprinkle of fresh ones on top for the spice lovers.
The other obstacle was getting a creamy “filling” that didn’t weigh you down (after all, this IS still dinner). A mix of cream cheese AND tangy Greek yogurt with a squeeze of lemon did the trick.
So if you were looking for an excuse to switch up Taco Tuesday… hopefully I’ve convinced you 🙂
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
Ground beef: 85/15 is the sweet spot for juicy meat that doesn’t turn your tortillas soggy. 80/20 will work if that’s what’s in the fridge, but expect a greasier tortilla. Ground chicken, turkey, or pork all smash just fine, just add a teaspoon of oil to the skillet since they don’t render as much fat.
Jalapeños: Heat varies a LOT from pepper to pepper, so slice off a tiny sliver and taste it before you decide how many go in. The ones with little white stretch marks on the skin tend to run hotter, and the seeds and membranes carry most of the heat. For a mild crew, swap the diced one for poblano or bell pepper.
Street taco tortillas: These are the small (about 4½-inch) flour tortillas sold as “street taco” size. That size is exactly right for pressing the meat edge to edge, so if you go bigger, you’ll want more meat per tortilla or the layer gets too thin to crisp.
Cheddar: Shred it yourself, since the pre-shredded bags are coated and can turn greasy in the pan. Monterey Jack, a Mexican blend, or pepper jack all work.
Cream cheese and Greek yogurt: Let the cream cheese soften all the way (30 minutes on the counter or 10-15 seconds in the microwave) or it won’t blend smooth. Stick with full-fat yogurt here, since the lower-fat kinds make the spread runny.
Lemon juice: Fresh only, since the bottled kind tastes too acidic. Lime works just as well if that’s what you have.
Chives: Thinly sliced green onion works if that’s what you’ve got.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the bacon however you like.
The air fryer is my favorite way, but baking it in the oven or crisping it in the same skillet you’ll use for the tacos both work too. Crumble it once it’s cool enough to handle.
Mix up the beef.
Stir the seasonings and the diced jalapeño into the beef, then divide it into 10 even portions so every taco gets the same thin layer.
Press it onto the tortillas.
Spread each portion all the way to the edges of the tortilla, as thin and even as you can get it. This is where the spice lovers’ tacos get a few jalapeño slices smashed right into the meat.
Smash, sear, and flip.
Working in batches, cook the tacos meat-side down in a hot skillet, pressing them flat so the beef gets a deep brown crust. Flip, add the cheddar, and let the tortilla toast while the cheese melts.
Pro Tip: Press hard, and press twice. That crispy, restaurant-style edge comes from keeping the meat thin and in full contact with the pan, and the second press after the first minute is what locks it in. Don’t move the tacos until the crust sets, or the meat can tear away from the tortilla.
My fave smashing spatula!
After WAY too many attempts at trying to get our flimsy spatula to smash down burgers and smash tacos, I finally bought this one.
And y’all… it makes it SO easy to get that super thin meat that crisps up beautifully on your skillet or grill!
Make the garlic cream cheese and pile it on.
Stir the softened cream cheese, Greek yogurt, garlic, and lemon juice together while the tacos cook (a hand mixer makes it extra fluffy). Dollop it over each taco, then finish with the bacon, chives, and fresh jalapeño slices for whoever wants the full heat.
Oops! What Did I Do Wrong?!
My meat pulled away from the tortilla when I flipped. The crust hadn’t set yet. Just flip it back meat-side down for another minute and let it finish crisping, then try again with a thin metal spatula and go in from the edge. Next batch, press firmly and leave the tacos alone until the edges look deeply browned.
My tortillas came out greasy or soft. Pull them from the skillet and set them on a paper towel-lined plate for a minute so the excess drains off, then wipe the drippings out of the pan before the next batch goes in. If it keeps happening, it’s the beef, since anything fattier than 85/15 renders more than the tortilla can handle.
These were too spicy for my kids. Scrape the jalapeño slices off their tacos and pile on extra garlic cream cheese, since the dairy cools the heat down fast. Next time, skip the smashed slices and the fresh ones on top, and make sure the diced jalapeño in the meat is fully seeded.
The garlic cream cheese won’t spread. It’s still too cold. Give it 10 seconds in the microwave and stir, or beat it for a minute with a hand mixer, and if it’s still stiff a splash of milk loosens it right up.
Tap stars to rate!
Jalapeño Popper Smashed Tacos Recipe
email this recipe!
Ingredients
Smashed Tacos
- 4 ounces bacon about 4-5 slices
- 1 pound 85/15 ground beef
- 1 small jalapeño seeded and finely diced, plus more for serving
- 2 small jalapeños thinly sliced, optional
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 10 street taco flour tortillas about 4-5 inches
- 1 ¼ cups shredded cheddar cheese
Garlic Cream Cheese
- 6 ounces cream cheese softened
- ½ cup full-fat plain Greek yogurt
- 1 clove garlic minced
- 1 tablespoon lemon juice
For Serving
- 2 tablespoons chives thinly sliced
Instructions
- Heat a large skillet over medium-high. Add the bacon and cook, turning occasionally, for 6-8 minutes, or until crisp. Transfer to a paper towel-lined plate to drain, then crumble and set aside. Pour off the drippings and wipe out the skillet. (You can also either make Air Fryer Bacon or Cook Bacon in the Oven)
- In a large bowl, combine the ground beef, diced jalapeño, paprika, garlic powder, ¾ teaspoon salt, and ¼ teaspoon black pepper.1 pound 85/15 ground beef, 1 small jalapeño, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper
- Divide the meat mixture into 10 equal portions, about 1 ½ ounces each. Press one portion evenly over each tortilla, spreading the meat all the way to the edges in a thin, even layer. For extra heat, press a few jalapeño slices into the meat, if desired.2 small jalapeños, 10 street taco flour tortillas
- Heat the skillet over medium-high. Working in batches, place 2-3 tortillas meat-side down in the skillet. Press firmly with a spatula or burger press to flatten. Cook for 1 minute, press again, then cook for 2 minutes more, or until the meat is deeply browned and crisp. Flip and sprinkle each with 1-2 tablespoons cheddar cheese. Cook for 1-2 minutes more, or until the tortillas are lightly toasted and the cheese melts. Transfer to a plate and repeat with the remaining tortillas and cheddar.1 ¼ cups shredded cheddar cheese
- Meanwhile, in a medium bowl, mix the softened cream cheese, Greek yogurt, minced garlic, lemon juice, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth. For a lighter, fluffier texture, beat with a hand mixer for 1-2 minutes.6 ounces cream cheese, ½ cup full-fat plain Greek yogurt, 1 clove garlic, 1 tablespoon lemon juice, 1 teaspoon salt, ½ teaspoon black pepper
- Spread or dollop the garlic cream cheese over each taco. Top with the crumbled bacon and chives and serve immediately.2 tablespoons chives
Tap stars to rate!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Jalapeño Popper Smashed Tacos
Since the tacos are rich and a little spicy, I lean toward sides that cool things down and something starchy to round out the plate. Cilantro Lime Rice is the easy answer, or go with Restaurant-Style Mexican Rice if you want it to feel more like a full Tex-Mex plate.
For a veggie, my Skillet Mexican Street Corn Salad is the warm option and Avocado Corn Salad is the cold one, and either keeps the plate from feeling too heavy. A scoop of Homemade Guacamole or fresh Pico de Gallo on the table also gives the “that’s too spicy” crowd something cool to add.
More Easy Taco Recipes
Once you’ve smashed a taco, it’s hard to go back. These are the ones my readers keep coming back to.
