Big Mac Tacos
Creamy, juicy, and wildly satisfying — these Big Mac Tacos take everything you love about a classic burger and tuck it into a taco shell for a fun, family-friendly dinner.
Servings: 4 servings
Equipment
- Large Skillet
- Spatula
- Oven
- Microwave
Ingredients
Main Ingredients
- 1 lb Ground Beef Use 80/20 for juicier results.
- 8 pieces Taco Shells Soft or hard shell as preferred.
- 2 cups Shredded Lettuce Thinly shredded for easy topping.
- 1 cup Pickle Slices Drained and patted dry.
- 1 cup Chopped Onions Finely chopped for mild bite.
- 2 cups Shredded Cheese Cheddar or American, freshly shredded.
- 1 cup Special Sauce Mix of mayonnaise, mustard, and pickle relish.
- 0.5 teaspoon Salt To taste.
- 0.25 teaspoon Pepper To taste.
Instructions
- Heat a large skillet over medium heat. Add the ground beef and break it up with a spatula. Season with salt and pepper while it browns.
- Cook the beef for about 7–9 minutes, stirring occasionally, until no pink remains and the meat is nicely browned. Taste and adjust seasoning.
- Drain excess grease from the skillet into a safe container or paper towel-lined bowl to reduce greasiness.
- Warm the taco shells according to the package directions — usually 1–2 minutes in the oven for hard shells or wrapped in a damp paper towel in the microwave for soft shells.
- Spread a spoonful of the special sauce inside each warmed shell, covering the bottom to add creaminess to every bite.
- Fill each shell with a portion of the cooked and seasoned ground beef, dividing it evenly among the shells.
- Top the beef with shredded lettuce, chopped onions, pickle slices, and a generous sprinkle of shredded cheese.
- Finish with another drizzle of special sauce on top for that signature tangy, creamy finish.
- Serve immediately while shells are warm and cheese is slightly melty.
Notes
Make the special sauce a day ahead to let flavors meld; it stores well in the fridge. Avoid soggy shells: serve immediately after assembly or keep components separate for a taco bar.