Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Big Mac Tacos

Recipe by Evelyn Marcella Rivera

Crispy ground beef taco shells loaded with sharp cheddar cheese, crunchy lettuce, tangy pickles, and an irresistible homemade Big Mac sauce. The ultimate fast-food-meets-taco mashup for weeknight dinners and game nights alike.

  • Total Time1 hour
  • Yield10 tacos 1x

Ingredients

Units Scale

Main Ingredients

  • 1 lb ground beef (80% lean, 20% fat)
  • 8-10 mini taco shells
  • 10 slices cheddar cheese slices
  • 1 cup chopped lettuce
  • 1 cup pickles
  • salt (to taste)

Big Mac Sauce

  • 1 cup mayonnaise
  • 3 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons diced yellow onion
  • salt (to taste)
  • 1 tablespoon chopped relish
  • 1 tablespoon white vinegar
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika

Instructions

  1. Whisk the Big Mac Sauce: In a bowl, combine mayonnaise, ketchup, Dijon mustard, diced yellow onion, salt, chopped relish, white vinegar, garlic powder, black pepper, and smoked paprika. Mix until smooth and well combined.
  2. Chill the Sauce: Refrigerate the Big Mac sauce for at least 30 minutes to allow the flavors to meld together.
  3. Sear the Taco Shells: Heat a skillet over high heat with a small amount of oil. Place 2-3 tablespoons of ground beef in the center of each mini taco shell and press down to create an even layer. Sprinkle salt on top. Place meat-side down in the hot skillet and lower heat to medium-low. Cook for 4-5 minutes until the beef is cooked through. Cook two tacos at a time if space allows.
  4. Flip and Crisp: Flip the tacos and cook the other side until the shell is crispy and golden brown.
  5. Assemble and Serve: Top each taco with a slice of cheddar cheese, chopped lettuce, and pickles. Drizzle the chilled Big Mac sauce generously over each taco before serving.

Notes

Make the sauce ahead of time for even deeper flavor — it keeps in the fridge for up to 5 days. Use 80/20 ground beef for the juiciest, crispiest results. Pat your lettuce dry before topping for maximum crunch.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Main Course, Snack
  • Cuisine: American, Fusion

Nutrition

  • Calories: 320
  • Sodium: 520
  • Saturated Fat: 9
  • Protein: 15
  • Cholesterol: 55

Find it online: https://blesseddish.com/big-mac-tacos-the-mashup-that-just-ended-the-drive-through/