The smashed taco craze has taken over social media and I’m here for it. I love any type of taco, but if there’s a taco that can be made in just a few minutes and has delicious crispy edges and is easy to top with all the taco toppings, I’m into it!
I changed the flavor profile in the traditional crushed tacos because I wanted to make it vegetarian and also take advantage of the possibilities of crispy cheddar cheese. The results were an instant WIN.
What is a crushed taco?
A standard smashed taco is similar to a smashed hamburger. You add a thin layer of beef to the grill with some taco seasoning and push it into the pan or grill to get a nice crust on it. The difference in tacos is that you top the beef with a flour tortilla so it cooks and the meat sticks to the tortilla.
After the meat is cooked (a few minutes), turn the taco over and top with melted cheese, and the flour tortilla gets a chance to get crispy on the pan.
The results are pretty amazing and I recommend you try it if you like beef tacos.
This twist is a slightly different variation on that, but maybe I should do a standard one too!
How to make a crushed taco with crispy cheese
The tricks to creating this work are very simple.
- Make sure your pan is very clean. If you have bits stuck to it, your cheese layer will stick and that’s not great.
- Don’t overdo it with the cheese. If you add too much cheese, it will turn into a greasy mess rather than a crunchy layer of delicious cheese.
- Control your heat for these. If your pan is too hot, the cheese will just burn. I like to use medium-low heat.
If you have all of these things in place, these are pretty easy to make.
Add a layer of cheese to a preheated griddle lightly sprayed with cooking spray and add some sliced jalapenos if you like.
Once that cheese starts to melt, don’t touch it! Wait until it starts to bubble and get crispy on the edges and then you can add the layer of beans!
How to add the layer of fresh beans to the taco
To add your layer of beans, you’ll want to spread the beans directly onto the tortilla and then flip the tortilla over the cheese.
With just a little pressure, the layers of beans and cheese will stick together and it will be quite tasty.
You can see the cheese bubbling at this point.
After cooking like this for about two minutes, the cheese should be really crispy. Use a good spatula to work under the cheese layer so it is fully released. So you can flip it!
Look at these beautiful crispy tacos!
Toppings for the crushed tacos
I don’t think these crumbled tacos need more cheese or, honestly, creamy things like sour cream. However, they need some fresh vegetables! I like to chop up some tomatoes, cilantro, onions and lettuce and add it to the tacos with a drizzle of hot sauce.
Substitutes and ideas for these tacos
These tacos are quite flexible. Here are some good ideas for swaps!
- You can feel free to change the cheese as long as it’s not too melted. Something like mozzarella probably won’t be crunchy but something like gouda or provolone will.
- Different types of beans will work well as a filling. Try crushed pinto beans or black beans.
- Add-ons can be very flexible. Try different chopped veggies or even this green taco sauce!
Can these tacos be made in advance?
In short, I wouldn’t do it. They completely lose their crispness if they sit too long and won’t be great out of the fridge, in my opinion.
If you need to make them in advance, you can keep them in a hot 250˚F oven for a short time if you need to make a large batch of them or something.
These crushed tacos are quick to make and I think they will be an instant hit in your kitchen.
My recipe for smashed bean and cheese tacos
Bean and cheese crushed tacos
These crunchy bean and cheese smashed tacos only take a few minutes to make and are some of my favorite tacos ever! Crispy cheese, jalapenos and salty refried beans topped with fresh vegetables!
- 2 cups Grated cheddar cheese divided
- 1 Goblet Renewed beans canned
- 1 his replacements thinly sliced (optional)
- 4 Medium flour tortillas
- cooking spray for a griddle pan
- Tomatoes cut into cubes
- coriander cut into cubes
- white onion cut into cubes
- Shredded lettuce
- hot sauce
Preheat the pan or the non-stick pan on medium-low heat. Make sure the pan is very clean if you are using a griddle pan. Spray lightly with non-stick spray.
Add about 1/2 cup of grated cheese in a thin circular layer to each taco. Add sliced jalapenos if using them. Allow the cheese to melt on the grate and begin to bubble.
Meanwhile, spread fresh beans in a thin layer on each tortilla. About 1/4 cup beans per tortilla is a good guide.
Add tortilla to melted cheese with the bean side down on top of the cheese. Press the tortilla so that the fillings stick together. Let the taco continue to cook for another 2-3 minutes until the cheese is very crispy.
Use a strong spatula to scrape under the cheese to loosen it and flip the taco over. Cook for another 2 minutes so that the tortilla crumbles.
Take out tacos and serve immediately with toppings of your choice.
If you want to make a batch of these tacos, you can keep the tacos warm in a 250˚F oven while you work on the rest of the tacos.
dose: 1TacoCalories: 423KKLCarbohydrates: 33Gprotein: 20GFat: 23GSaturated fat: 12GPolyunsaturated fat: 2GUnsaturated fat: 5GCholesterol: 57mgsodium: 1063mgpotassium: 195mgfiber: 5GSugar: 5Gvitamin: 977IUVitamin C: 9mgcalcium: 493mgiron: 2mg
did you do that?
Take a picture and tag @macheesmo So I can see your work.