Cheeseburger Tacos Recipes

AMAZING BACON CHEESEBURGER TACOS

Steps:

• In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook 3 to 4 minutes, stirring frequently, until thickened. Stir in dip until well mixed.
• Heat taco shells and tortillas as directed on box.
• Fill heated taco shells and tortillas with warm beef mixture, lettuce, tomato and bacon.

TACO BURGERS

Steps:

• In a large bowl, combine the corn chips, taco seasoning, onion and egg. Crumble beef over mixture and mix well. Shape into six patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 160° and juices run clear., Top each burger with a cheese slice; heat just until cheese begins to melt. Serve on buns with lettuce, tomato and, if desired, salsa.

KIDS CAN MAKE: TACO CHEESEBURGER

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl, combine the chili powder, cumin and 1 teaspoon salt. Stir until well mixed.
• Divide the ground beef into 4 equal sections, about 6 ounces each. Gently form the meat into thick disks, then place on a piece of wax paper. Press the patties until they're about 1/2-inch thick and 6 inches in diameter. Sprinkle each patty on both sides with the spice mix, using about 1/2 tablespoon per burger. Cut each patty in half, giving you 8 pieces.
• Heat a 10-inch cast-iron skillet over medium heat for 3 minutes. When the skillet is hot, add 1 tablespoon of the oil and 4 of the patties. Cook until the meat is browned half of the way up the side, 2 1/2 to 3 minutes. Flip and cook on the other side. Place a half-slice of cheese (torn into a few pieces so it fits on the burger) to cover the patty and melt over the top. Cook until the patty is well-browned on the bottom, another 2 1/2 minutes. Remove the burgers to a plate, tent with foil, to allow the juices to redistribute, at least 5 minutes. Scrape out any crusty bits on the bottom of the skillet and pour off the extra grease. Add the remaining tablespoon of oil and repeat the process for the remaining 4 patties.
• If using hard taco shells, place them on a baking sheet and warm in the oven for about 5 minutes. If using soft tortillas, wrap the stack of 8 in foil and warm for 5 minutes.
• Line the center of each taco with some lettuce, insert a patty and 2 tomato slices, then top with 1 teaspoon salsa and some sour cream, and serve.

CHEESEBURGER SOFT TACOS

Steps:

• Separate ground beef into 4 equal parts (4 ounces each); form each part into 4 thin half moon shape patties. Try to shape each patty to fill half of a tortilla.
• Heat a 10-inch non-stick skillet (or use a square, deep-walled non-stick electric skillet) over medium high heat.
• Season each hamburger patty with salt and pepper and cook for 3 minutes a side or to your desired temperature.
• Near the end of desired cooking time, evenly sprinkle each patty with 1/4 cup of Cheddar cheese and allow the cheese to melt. Remove cheeseburgers and reserve hot.
• Warm tortillas in a microwave for 10 seconds.
• For 1 serving: Place a hot cheeseburger on one half of a warmed tortilla and top with 1 tomato slice,1 lettuce leaf, onion rings and 3 pickle slices. Fold the tortilla in half and serve.
• Repeat the build for the remaining 3 servings.

EASY CHEESEBURGER TACOS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef with black pepper, salt, and garlic powder in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low and mix 1/2 cup ketchup into beef.
• Lay a tortilla onto a work surface and place about 1/3 cup beef mixture and 1/4 cup shredded cheese onto tortilla in a line down the center. Roll tortilla over meat and cheese, fold in top and bottom to enclose filling, and finish rolling into a burrito shape. Repeat with remaining tortillas and filling. Place filled tortillas into prepared baking sheet and sprinkle remaining Mexican cheese blend on top. Cover dish with aluminum foil.
• Bake in the preheated oven until dish is heated through and cheese topping has melted, 20 to 25 minutes. Stir sour cream with 1/3 cup ketchup in a bowl and top each serving with the sour cream sauce.

BACON CHEESEBURGER TACOS

Steps:

• In a saucepan, cook the diced bacon until lightly crisp; pour off all but about a half tablespoon of bacon grease.
• Add ground beef and green onions and cook together until beef is thoroughly cooked through, then stir in chili powder, salt, pepper and Liquid Smoke and cook together another 10 minutes.
• Combine the"taco sauce" ingredients in a small bowl.
• Assemble tacos: Fill taco shells with bacon-ground beef, then a drizzle of the taco sauce then shredded sharp cheddar cheese.
• Heat in an oven or microwave until cheese is melted (has to be like a real cheeseburger, you know- LOL!), then add lettuce, tomato and onion.
• Yum!

CHEESEBURGER TACOS

Steps:

• Heat oven to 350 degrees.
• Line each tack shell with 1 slice of cheese.
• Arrange taco shells on an ungreased cookie sheet (cheese will fall to one side).
• Bake 5 to 7 minutes or until cheese is melted.
• Meanwhile, in a 8 inch skillet, cook beef over medium high heat until done.
• Drain well and return to skillet.
• Stir in cheese dip and cook until heated through.
• To serve: spoon about 2 tablespoons beef mixture into each taco shell.
• Top each with lettuce and tomato.
• Serve with salsa.
• Don't forget the pickles for those diehard cheeseburger fans!

BACON CHEESEBURGER TACOS

Steps:

• Start by cooking the bacon. Place it on a parchment lined baking sheet and bake the bacon in the oven at 400 degrees for 10-12 minutes, until it reaches the level of crispness you desire.
• While the bacon is cooking, prepare the sriracha animal sauce. You just need to stir all the ingredients together. Then set aside.
• Next, slice the tomato, onion, and avocado. When slicing the tomatoes, slice them into large half round slices.
• Form 4-5 patties using the ground beef. The patties should be thin and about the size of your palm. Since burgers get fat in the middle as they cook I like to make the center of the burger a little thinner so when it fattens up when it cooks the burger are a consistent thickness. Note: I made 5 patties with 1 pound of ground beef. If you want slightly bigger burgers, make 4 quarter pounders.
• Once the bacon is ready it is go time! Heat a skillet or grill pan over high heat. Add just enough butter to coat the bottom of the pan. Sprinkle the burger patties with salt and pepper, and add them to the pan. Then add the slices of red onion and cook them alongside the burgers.
• Let the burgers cook for 2 minutes and then flip them. Flip the red onion too. Top the burgers with the cheese and cook for another 2 minutes. The burgers should the thin and they will cook very quickly.
• Now you need to assemble the tacos. I like to quickly heat up the tortillas first, I place them over a gas burner and one by one I heat them over a medium flame for 4 seconds a side.
• To assemble the tacos, first slice the burgers in half, and break the slices of bacon in half. Fill each tortilla with the lettuce, then a half round slice of tomato, some avocado, a burger (use both halves of one burger), some grilled onions, some pickles, and about a teaspoon of the animal sauce. Continue until all of the burgers are assembled, and then eat!