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Big Mac tacos are perfect for food lovers who want the classic burger flavor packed into tender taco shells. Bringing these together always means a fun, hands-on family dinner and reminds me of summer cookouts with my siblings when everyone reached for a second helping.
The first time I tested this recipe my kitchen felt like a fast food joint and the kids went wild for the saucy crunchy tacos. Now we keep pickles and taco shells on hand just for Big Mac taco night.
Ingredients
- Ground beef: eighty percent lean adds juicy texture and familiar fast food taste. Look for fresh ground beef with bright color
- Mini taco shells: create crisp pockets for all the fillings. Corn or flour shells work but I like flour for a burger vibe
- Cheddar cheese: provides savory creaminess. Use pre-sliced cheddar for even melt or deli-style for best flavor
- Fresh lettuce: brings a cool crisp note. Go for iceberg or romaine and chop just before assembling
- Pickles: give signature tang. Choose dill pickles that are firm and sour for the best contrast
- Salt: enhances beef and balances all the flavors
- Mayonnaise: forms the base of Big Mac sauce. Use full-fat for classic creaminess
- Ketchup and Dijon mustard: add familiar sweetness and bite. A natural ketchup is best for pure tomato flavor
- Yellow onion: adds savory crunch. Pick small onions that feel heavy for their size
- Chopped relish: brings sweet briny depth. Dill relish maintains a zesty note
- White vinegar: sharpens the sauce. Unfiltered vinegar adds complexity
- Garlic powder: for flavor boost. Pick a jar that smells fresh and pungent
- Black pepper and smoked paprika: deepen the sauce. Opt for smoked paprika with a brick red color
Step-by-Step Instructions
- Make the Sauce:
- Combine mayonnaise ketchup Dijon mustard diced onion salt relish vinegar garlic powder black pepper and paprika in a mixing bowl. Stir until the sauce is smooth and pink with visible flecks. Cover and refrigerate for at least half an hour so the flavors meld together into a tangy creamy sauce
- Shape and Cook the Beef:
- Heat a skillet over high and add just enough oil so the surface glistens. Scoop about two spoonfuls of ground beef into the center of each taco shell. Use the back of a spoon to press the beef into an even layer covering most of the tortilla. Sprinkle salt over each. Flip so the beef side touches the hot skillet. Lower the heat and let cook four to five minutes until the beef is browned and juices run clear. Flip again to crisp the tortilla and melt any excess fat away
- Assemble the Tacos:
- While the tortillas are warm layer a slice of cheddar cheese over the beef so it begins to melt. Pile on chopped lettuce and arrange pickles across the top for crunch and tang. Drizzle loaf after loaf of Big Mac sauce over each taco. Serve hot from the pan
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My favorite part has always been layering pickles across each cheesy taco. Once when I was little I even convinced my mom to double the pickles on mine which stuck as a quirky family tradition
Storage Tips
Keep the cooked beef separately in a sealed container in the refrigerator for up to three days. Reheat gently on a skillet before assembling tacos fresh to keep texture crisp. Store extra sauce in a covered jar in the fridge for up to a week. Lettuce and pickles should be added just before serving to keep them fresh and crunchy
Ingredient Substitutions
Swap in ground turkey for a lighter option that still delivers plenty of flavor. Nutrition-conscious cooks might use Greek yogurt instead of half the mayo in the sauce. Plant-based versions work using meatless burger crumbles and vegan mayo
Serving Suggestions
Pile these tacos onto a platter with extra Big Mac sauce for dipping. Pair with crispy oven fries or a cold crunchy slaw. For a crowd line up toppings in bowls and let everyone build their own
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The Story and a Bit of History
Inspired by the American drive-thru classic these tacos blend nostalgia with comfort food fun. Ground beef cheddar and crisp lettuce hit all the burger notes but tucked into a taco for maximum portability. They have become a hit at my kids birthday parties and always get people talking
Recipe FAQs
- → Can I use other cheeses instead of cheddar?
Yes, American or Swiss cheese also pair well for a creamy, melty texture in these tacos.
- → How do I make the tacos crispier?
Press the beef thinly on each shell and cook with medium heat until golden and crisp on both sides.
- → Can I prepare the sauce ahead of time?
Absolutely! Store the sauce in the fridge for up to 3 days to let flavors develop further.
- → Should lettuce and pickles be added before or after cooking?
Add lettuce and pickles after cooking to keep them fresh and crunchy in texture.
- → Can ground turkey be used instead of beef?
Yes, lean ground turkey is a delicious and lighter substitute for ground beef in this taco variation.