Big Mac Tacos

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Big Mac Tacos

By

Iram Mansoor

Crispy mini tacos filled with seasoned ground beef, cheddar, lettuce, pickles and a tangy Big Mac–style sauce. Fast, fun handhelds that combine classic burger flavors in taco form—perfect for parties or a weeknight twist.

Yield

4

Time

55 minutes

Rating

—

Ingredients

1 lb (450 g) ground beef (80% lean, 20% fat)

8–10 mini taco shells (or small tortillas)

10 slices cheddar cheese

1 cup chopped lettuce

1 cup pickles (sliced or chopped)

Salt to taste

Big Mac Sauce:

1 cup mayonnaise

3 tablespoons ketchup

1 tablespoon Dijon mustard

2 tablespoons diced yellow onion

1 tablespoon chopped relish

1 tablespoon white vinegar

1 tablespoon garlic powder

1 teaspoon black pepper

1 teaspoon smoked paprika

Salt to taste (for sauce)

Instructions

Step 1

Make the Big Mac sauce: In a bowl combine 1 cup mayonnaise, 3 tablespoons ketchup, 1 tablespoon Dijon mustard, 2 tablespoons diced yellow onion, 1 tablespoon chopped relish, 1 tablespoon white vinegar, 1 tablespoon garlic powder, 1 teaspoon black pepper and salt to taste. Stir until fully combined.

Step 2

Chill the sauce: Refrigerate the sauce for at least 30 minutes to let the flavors meld.

Step 3

Heat the skillet: Place a large skillet over high heat and add a small amount of oil to coat the pan.

Step 4

Portion the beef: Place about 2–3 tablespoons of ground beef in the center of each mini taco shell or small tortilla (you can do this on a work surface before transferring to the skillet). Gently press the beef down to form an even, thin layer inside the shell/tortilla. Sprinkle a pinch of salt over the meat.

Step 5

Cook the tacos: Carefully place the meat-side down in the hot skillet, then immediately lower the heat to medium-low. Cook for 4–5 minutes, or until the ground beef is cooked through.

Step 6

Cook in batches if needed: If your skillet fits, cook two tacos at a time. After the first side is cooked, flip each taco and cook the other side until crispy and golden.

Step 7

Assemble the tacos: Remove tacos from the skillet. Top each with a slice of cheddar cheese, chopped lettuce and pickles. Drizzle a generous amount of the chilled Big Mac sauce over each taco.

Step 8

Serve: Serve the Big Mac Tacos immediately while warm and crispy.

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Big Mac Tacos

By

Iram Mansoor

Crispy mini tacos filled with seasoned ground beef, cheddar, lettuce, pickles and a tangy Big Mac–style sauce. Fast, fun handhelds that combine classic burger flavors in taco form—perfect for parties or a weeknight twist.

Yield

4

Time

55 minutes

Rating

—

Ingredients

1 lb (450 g) ground beef (80% lean, 20% fat)

8–10 mini taco shells (or small tortillas)

10 slices cheddar cheese

1 cup chopped lettuce

1 cup pickles (sliced or chopped)

Salt to taste

Big Mac Sauce:

1 cup mayonnaise

3 tablespoons ketchup

1 tablespoon Dijon mustard

2 tablespoons diced yellow onion

1 tablespoon chopped relish

1 tablespoon white vinegar

1 tablespoon garlic powder

1 teaspoon black pepper

1 teaspoon smoked paprika

Salt to taste (for sauce)

Instructions

Step 1

Make the Big Mac sauce: In a bowl combine 1 cup mayonnaise, 3 tablespoons ketchup, 1 tablespoon Dijon mustard, 2 tablespoons diced yellow onion, 1 tablespoon chopped relish, 1 tablespoon white vinegar, 1 tablespoon garlic powder, 1 teaspoon black pepper and salt to taste. Stir until fully combined.

Step 2

Chill the sauce: Refrigerate the sauce for at least 30 minutes to let the flavors meld.

Step 3

Heat the skillet: Place a large skillet over high heat and add a small amount of oil to coat the pan.

Step 4

Portion the beef: Place about 2–3 tablespoons of ground beef in the center of each mini taco shell or small tortilla (you can do this on a work surface before transferring to the skillet). Gently press the beef down to form an even, thin layer inside the shell/tortilla. Sprinkle a pinch of salt over the meat.

Step 5

Cook the tacos: Carefully place the meat-side down in the hot skillet, then immediately lower the heat to medium-low. Cook for 4–5 minutes, or until the ground beef is cooked through.

Step 6

Cook in batches if needed: If your skillet fits, cook two tacos at a time. After the first side is cooked, flip each taco and cook the other side until crispy and golden.

Step 7

Assemble the tacos: Remove tacos from the skillet. Top each with a slice of cheddar cheese, chopped lettuce and pickles. Drizzle a generous amount of the chilled Big Mac sauce over each taco.

Step 8

Serve: Serve the Big Mac Tacos immediately while warm and crispy.

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By Tiffy Chen

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By Anna Theoktisto

These mustardy monkey bread rolls boast lots of cheddar cheese and garlic, making them ideal with soup or pasta.

3 hr 5 min

Pecan Cream Pie

By Joe Sevier

Bake an unforgettable dessert this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

Chili Crisp Fettuccine Alfredo

By Iram Mansoor

Creamy fettuccine Alfredo kicked up with smoky spices and chili oil, topped with pan-seared chicken. Rich, silky sauce with a hit of heat makes an indulgent weeknight dinner that comes together quickly.

1 hr

Smoked Salmon Pasta

By Jesse Szewczyk

Creamy, tangy, and bright, this one-pot pasta with hot-smoked salmon, lemon, capers, and dill is weeknight comfort and easy elegance all rolled into one.

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By Leah Colins

This warm, rich chocolate cake with a molten center can be yours in a mere five minutes. It requires little more than a mug and a microwave to make.

5 min

More from Quick And Easy

View All →

Molten Chocolate Mug Cake

By Leah Colins

This warm, rich chocolate cake with a molten center can be yours in a mere five minutes. It requires little more than a mug and a microwave to make.

5 min

Smoked Salmon Pasta

By Jesse Szewczyk

Creamy, tangy, and bright, this one-pot pasta with hot-smoked salmon, lemon, capers, and dill is weeknight comfort and easy elegance all rolled into one.

Chocolate Mousse Cake

By Desserts

A rich, mousse-like chocolate cake baked in a 20 cm (8-inch) round pan. The edges set while the center stays soft and slightly trembling for a creamy, mousse texture once cooled. Simple one-bowl method yields an elegant dessert in under an hour.

45 min

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By Shilpa Uskokovic

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Blueberry Scones with Lemon Glaze

By Tyler Florence

Quick Chana Masala

By Keya Wingfield

This easy chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps match the texture you'd get from soaking dried ones.