Barbecue Bacon Smash Tacos (Way Better Than Your Regular Burger, I Promise)
Okay, real talk. I will take these BBQ Bacon Smash Tacos over a regular burger ANY day of the week. Like, I cannot explain to you how ridiculously good they are. We’re talking juicy beef, crispy edges, loaded with bacon, and then drizzled with Blues Hog Whiskey Blues BBQ sauce that honestly? I could just drink straight. No shame.
If you’ve been following me for a hot minute, you know I’m all about taking classic comfort food and giving it that little *chef’s kiss* upgrade. These tacos are basically what happens when a smash burger and a taco have the most delicious love child ever. The edges get all crispy and caramelized on the griddle, the cheese melts into the tortilla, and that BBQ sauce? Forget about it. Elite level flavor.
I’ve been partnering with Blues Hog on this recipe, and let me tell you — their Whiskey Blues BBQ sauce and Sweet & Savory rub are absolute game-changers. I season literally everything with that rub. The combination of sweet and savory with that smoky BBQ sauce creates this flavor profile that’s just *unmatched*. Your taste buds are about to go on a whole journey.
Fun Taco Fact: Did you know the word “taco” originally referred to the paper-wrapped gunpowder used by Mexican silver miners? Talk about an explosive flavor situation! Also, tacos date back to somewhere between 1000-500 BCE, which means people have been loving handheld deliciousness for literally thousands of years. We’re just continuing the tradition, friends.
Why You Need These in Your Life
First of all, these are perfect for your big game snack menu. Whether you’re hosting a watch party or just doing the whole “me, myself, and I plus my couch” vibe, these tacos deliver. They’re impressive enough that your friends will think you’re some kind of culinary genius, but secretly? They’re crazy easy to make.
The smash technique is where the magic happens. You take your seasoned beef, plop it on a hot griddle, and then SMASH it down with a spatula. This creates maximum surface area contact with the heat, which means maximum crispy edges. And honestly, crispy edges are where flavor lives rent-free.
Plus, using white corn tortillas instead of burger buns means you get that authentic taco texture while keeping things a little lighter. And by “lighter,” I mean you can totally justify eating three of these instead of two. Math.
A Little Love for Blues Hog: This post is sponsored by Blues Hog, but these opinions are 100% mine. I genuinely use their products all the time in my kitchen because the quality is THERE. The Whiskey Blues BBQ sauce has this perfect balance of tangy, sweet, and smoky that works on literally everything — ribs, chicken, these tacos, or honestly just a spoon if you’re brave. Their Sweet & Savory rub is my secret weapon for adding depth to any protein. Support them, because they’re supporting creators like me who just want to feed you delicious food!
The Bacon Situation
Can we talk about the bacon for a second? A whole pound of it, crisped to perfection. I like to cook mine until it’s just shy of burnt (don’t @ me) because that crispy texture mixed with the juicy beef is *everything*. Crumble it up and sprinkle it generously on your tacos or be like me and put entire strips on there. This is not the time to be shy with portions.
Another Fun Fact: In Mexico, there’s actually a “proper” time to eat certain tacos. Traditionally, seafood tacos are for lunchtime, while other varieties are saved for evening. But honestly? When tacos are this good, time is just a construct. Breakfast tacos, lunch tacos, dinner tacos, 3am tacos — they’re all valid.
Let’s Talk Assembly
Here’s where it gets fun. You’re going to smash that seasoned beef directly onto your tortilla on the griddle, with a slice of Colby Jack cheese underneath. As the beef cooks and those edges get crispy, the cheese melts and fuses everything together. It’s like edible architecture.
Then you flip the whole thing (yes, the tortilla and everything), let it get a little toasty on the other side, and boom. You’ve got yourself a crispy, cheesy, beefy foundation for taco greatness. Top it with shredded romaine for some crunch, that crispy bacon, and a generous drizzle of Blues Hog Whiskey Blues BBQ sauce.
The result? Pure. Magic. The kind of meal where you take that first bite and you’re like, “Wait, did I just make this??” Yes, bestie. Yes you did.
Perfect For Literally Any Occasion
Game day? Check. Taco Tuesday? Obviously. Random Thursday when you need something exciting? Absolutely. Impressing your in-laws? Surprisingly, yes. These tacos are versatile like that.
They’re also great for a crowd because you can set up a little assembly station and let people customize their own. Some people love extra sauce (me), some want to pile on extra bacon (also me), and some like to keep it simple (okay, not me, but I respect it).
What You’ll Need
- White corn tortillas
- Sliced Colby Jack cheese (that’s my fave, but pick your fave)
- 1 cup romaine lettuce, shredded
- 1 lb bacon
For the Burger Patty
- 1½ lb ground beef
- 1 tbsp Blues Hog Sweet and Savory rub
- Blues Hog Whiskey Blues BBQ sauce (for drizzling)
The Verdict
Listen, I make a lot of recipes. Like, A LOT. But these BBQ Bacon Smash Tacos have become a regular rotation in my kitchen, and my followers on Instagram have been OBSESSED with them. The combination of textures — crispy, juicy, crunchy, melty — plus that incredible flavor from the Blues Hog products? It’s just next level.
Whether you’re a taco purist or a burger loyalist, these are about to convert you. They’re that good. And honestly, anything that makes dinner this easy and this delicious deserves a permanent spot in your recipe arsenal.
So grab your ingredients, fire up that griddle, and get ready to experience what might just become your new favorite way to do dinner. Trust me on this one. Your future self (the one licking BBQ sauce off their fingers) will thank you.
P.S. Drop a comment if you make these! I want to see all your creations. And if you’re feeling fancy, tag me on Instagram so I can share your beautiful taco masterpieces. Let’s make these go viral because they DESERVE it. 🌮✨
BBQ Bacon Smash Tacos
Ingredients
- White corn tortillas
- Sliced Colby Jack cheese
- 1 cup romaine lettuce shredded
- 1 lb bacon
- 1½ lb ground beef
- 1 tbsp Blues Hog Sweet and Savory rub
- Blues Hog Whiskey Blues BBQ sauce
- Avocado oil spray
Instructions
- Cook the bacon: In a large skillet over medium heat, pan-fry the bacon until nice and crispy. Remove from heat, drain on paper towels, and choose to either leave whole, crumble or chop into pieces. Set aside.
- Prep your beef: Divide the ground beef into even portions (about 8 balls, depending on how big you want your tacos). Roll each portion into a ball.
- Heat your griddle: Place your griddle on the gas stovetop over medium-high heat. Spray generously with avocado oil and let it get nice and hot.
- Assemble and smash: Place a white corn tortilla on a clean surface. Put one beef ball in the center of the tortilla. Using your hands, smash the beef down and spread it out across the tortilla, making it relatively thin and even. Sprinkle the Blues Hog Sweet and Savory rub generously over the meat.
- Cook meat-side down: Carefully place the tortilla onto the hot griddle, meat-side down. Let it cook for 3-4 minutes until the beef develops a nice crispy crust and is cooked about halfway through.
- Flip and finish: Flip the taco over so the tortilla side is down. The heat will radiate through, cooking the inside of the meat thoroughly. Cook for another 2-3 minutes.
- Add the cheese: Once the meat is cooked through, place a slice of Colby Jack cheese directly on the meat side. Let it sit for about 30 seconds to 1 minute until the cheese gets nice and melty.
- Build your taco: Remove from the griddle. Top with shredded romaine lettuce, crispy bacon, and a generous drizzle of Blues Hog Whiskey Blues BBQ sauce.
- Devour immediately: Fold and enjoy while hot! These are best eaten fresh off the griddle when everything is still warm and melty.
Notes
- Pro tip: Don’t be shy with the smashing! The thinner you spread the meat, the crispier those edges will get.
- Griddle temp: Make sure your griddle is properly heated before you start. If it’s too cool, the meat will stick and won’t get those crispy edges.
- Cheese timing: Add the cheese at the very end so it doesn’t burn. You want it melty, not crispy!
- Batch cooking: If you’re making these for a crowd, you can keep finished tacos warm in a 200°F oven while you cook the rest.
- Leftover hack: These actually reheat pretty well in a skillet! Just give them a quick sear on both sides to crisp them back up.
