Original Post: https://www.evolvingtable.com/jalapeno-popper-smashed-tacos/
Jalapeño Popper Smashed Tacos Recipe
These Jalapeño Popper Smashed Tacos are what happens when the appetizer everyone hovers over at a game-day party gets turned into an actual dinner. Crispy beef, melty cheddar, bacon, and a garlic cream cheese that tastes like the real filling, all in one skillet in about 30 minutes.
Servings: 10 tacos
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
Notes
Crispy edges: Press the meat thin and ALL the way to the edges, give it a second press after the first minute, and then leave the tacos alone until the crust sets. Batches of 2-3 keep the pan hot enough to actually crisp instead of steam.
Heat level: The diced jalapeño in the meat is the mild base. Smash a few slices into the patty before searing for medium, and sprinkle fresh ones on top for the spice lovers. Taste a sliver of your jalapeño first (they vary a LOT), and swap in poblano if your crew runs mild.
Swaps: 85/15 beef is the sweet spot. 80/20 works if that's what's in the fridge, but expect a greasier tortilla. Ground chicken, turkey, or pork smash just fine with a teaspoon of oil in the pan, Monterey Jack or pepper jack can stand in for the cheddar, and a certified gluten-free tortilla makes these GF.
Garlic cream cheese: Let the cream cheese soften all the way or it'll stay lumpy. A hand mixer makes it extra fluffy (not required, but SO good), and a splash of milk fixes it if it's stiff.
Make ahead and storage: You can press the beef onto the tortillas up to a day ahead and keep them covered in the fridge, and the garlic cream cheese keeps 3 days. Leftover tacos hang out in the fridge for 3 days too, just keep the cream cheese separate since it firms up cold.
Reheating and freezing: Skip the microwave, which steams the tortilla soft. A dry skillet over medium for 2-3 minutes per side or the air fryer at 350°F for 3-4 minutes brings the crisp back, then add the toppings. Don't freeze these assembled (the topping separates and the tortilla goes soft), but the raw seasoned beef freezes fine for a head start.
Nutrition
Calories: 336kcal | Carbohydrates: 13g | Protein: 17g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 642mg | Potassium: 254mg | Fiber: 1g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 6mg | Calcium: 168mg | Iron: 2mg
