Jalapeño popper smashed tacos combine seasoned ground beef, fresh jalapeños, cheddar, and bacon smashed onto tortillas and griddled until crispy, then finished with a cool lime-sour cream drizzle for a savory, creamy, spicy bite.
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Prices vary by store
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In a large bowl, combine the ground beef, finely chopped jalapeños, garlic powder, salt, and 1 cup of shredded cheddar cheese.
Add the cooked and crumbled bacon to the beef mixture and mix with your hands until just combined.
Take a portion of the meat mixture and spread it in a thin, even layer all the way to the edges of a flour tortilla.
Place the tortilla meat-side down on a preheated electric griddle or large skillet over medium-high heat. Cook for about 3 minutes.
Flip the taco and cook for another minute until the meat is cooked through and the tortilla is golden and crispy.
While the tacos cook, prepare the topping. In a small bowl, combine the softened cream cheese, sour cream, lime juice, and a pinch of salt. Stir until smooth.
Remove the cooked taco from the griddle and place it on a board or plate.
Top the taco with a spoonful of the cream cheese mixture, extra shredded cheese, shredded lettuce, and chopped fresh cilantro.
Fold in half and serve immediately.
Store cooled smashed tacos in an airtight container in the refrigerator for up to 2 days; reheat on a griddle or skillet over medium heat for 1–2 minutes per side to restore crispiness.
griddle or cast-iron skillet · heavy spatula
Prepare the beef mixture and toppings ahead, but assemble and griddle the tacos just before serving for maximum crispiness.
Use a griddle or cast-iron skillet over medium-high heat and press firmly with a spatula for 2–3 minutes per side until the tortilla is golden and crispy.
Yes, but corn tortillas are more delicate; handle gently when smashing and they may not crisp as evenly as flour tortillas.
Two jalapeños provide mild-to-medium heat; remove seeds and ribs for less spice, or add more for extra kick.
Greek yogurt or Mexican crema work as replacements; maintain a 1:2 ratio of acidic to creamy base for the lime drizzle.
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