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BBQ Bacon Smash Tacos

 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.
Print Recipe
BBQ Bacon Smash Tacos
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes

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.
Servings: 4