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Bacon Cheeseburger Tacos load up all the good stuff from a big juicy burger into a handy taco shell. It's a fast weeknight favorite when you're craving burger shop vibes without making a mess.
After a long hot day I made these tacos and they instantly became my family's new pick over regular burgers. They're always gone before our board games even start.
Tasty Ingredients
- Soft taco shells: Eight shells that can hold all the fillings. Warm them up so they bend and don't break.
- Diced pickles: One quarter cup for that crunchy tang. Any dill pickle brand works great.
- Shredded lettuce: Half a cup for that crisp bite. Romaine and iceberg both do the job.
- Shredded cheddar cheese: One cup, melts beautifully, and gives bite. Fresh grated is always meltier.
- Cooked bacon: Half a pound, crumble it up so every bite gets some smoky flavor. Thick slices taste best.
- Ground beef: One pound, cooks up fast and savory. Grab ground chuck if you want it juicy.
- Burger sauce or mayo: Quarter cup to make it creamy. Any burger sauce works or mix some mayo with ketchup and pickles for zing.
Simple How-To
- Drizzle and Eat:
- Add burger sauce or mayo over each taco. Pour extra on the side if you like to dip. Gobble them up while they're hot and melty.
- Fill the Tacos:
- Start with your taco shell. Scoop in beef, pile on bacon, then sprinkle cheese, toss in lettuce, and tip in the diced pickles to bring it all together.
- Warm the Shells:
- Heat your taco shells so they're soft, either in a pan or the microwave. They'll fold without tearing and make stuffing easy.
- Brown the Beef:
- Break up the ground beef in a medium heat pan. Brown for about six to eight minutes. Dump off any grease, then set the meat aside to cool down a bit.
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When the smoky bacon and gooey cheddar melt together in one taco, I can't keep my hands off. The kids always grab more pickles. These are the highlight of our Friday movie traditions now.
Keeping Leftovers
Put fillings and shells in different containers so the shells don't go mushy. The beef and bacon mixture stays good up to three days chilled. To eat again, reheat the meat, then build your tacos fresh and they're just as tasty.
Swap Options
Try ground turkey or chicken if you want it lighter. Switch out cheddar for mozzarella or pepper jack if you're feeling adventurous. Romaine instead of iceberg or sweet relish when you don't have pickles also works.
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How to Enjoy
Dish these tacos up with chips, fries, or a simple salad. You could even lay out extra toppings like avocado, tomato, or sautéed onions and let everyone build their own.
Fun Backstory
You get the idea straight from classic American diners. Throwing together taco shells with that famous bacon cheeseburger taste gives you a playful hit of old-school comfort and fun in every bite.
FAQs About the Recipe
- → What's the trick to keeping taco shells crunchy?
Only stuff your shells right when you're ready to eat and don't let hot beef sit in them for long, so they stay nice and crisp.
- → Could I swap in other cheeses?
Sure thing! Give mozzarella, pepper jack, or whatever melty cheese you love a go for a fun change-up.
- → What toppings should I try on these?
Mix it up with avocado, chopped tomato, onion, jalapeños, or some spicy ketchup for a kick.
- → Can I prep these tacos ahead of time?
You can get your fillings ready in advance, but build your tacos right before serving so everything stays fresh.
- → What's the best way to store any extras?
Keep the taco shells and fillings in separate containers in the fridge. They'll be good for up to three days.