Prep Ahead Smash Tacos (Edit recipe)

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I think what I loved most about these tacos is that I could prep everything ahead of time and when guests were ready to eat, I could just fire up the flat top grill and have hot food in front of them in minutes! The tacos can be greasy depending upon your beef and cheese choices, but with these taco holders - it dripped onto the plate and made stuffing them so simple! If you're gluten-free, be sure to choose a tortilla that you know will hold together well as you'll put them through it for this recipe.

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PREP TIME

15 minutes

COOK TIME

5 minutes

INGREDIENTS

Serves: 6

Ingredients

12 whole Flour Tortilla, these get crispy and hold together well
2 lb Ground Beef
2 Tbsp Tomato Paste
1 whole Onion, chopped
2 Tbsp Primal Palate Taco Seasoning
2 cups Mexican Cheese Blend
1 Tbsp Avocado Oil, for skillet or flat top grill

Toppings Buffet

1 whole Lime, cut in wedges
1 head Romaine Lettuce, shredded
1 whole Tomato, chopped
1 bunch Cilantro, chopped
0.5 cup Sour Cream

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix together the ground beef, tomato paste, onions, and Primal Palate Taco Seasoning. I like to use my hands for this in a large mixing bowl.
Cut up parchment paper to go between tortillas during assembly.
Sprinkle cheese on tortilla, dollop beef over top. Then, using a piece of parchment and the next tortilla - flatten the meat onto the previous one. You'll continue like this until you have a stack of tortillas with cheese, meat and parchment. Place into the bag the tortillas came in and then into the refrigerator until you're ready to cook them.
Prepare your toppings. I like to put them in their own containers on a cutting board and then place them in the fridge. This makes them easy to get out for guests to assemble their own tacos.
When you're ready to cook, fire up your flat top grill or heat a large cast iron skillet. When they're good and hot on medium-high heat, add oil (I personally like to use an avocado oil spray to evenly disperse it on my flat top). Place the tortillas meat side down onto the surface. They should begin to brown quickly, if not, increase the heat. If using a cast iron skillet, you'll need to do one at a time. If using a flat top grill, you can cook them all at once. Once browned on one side, use a large spatula to carefully flip them.
Place tortillas carefully into taco holders and onto a plate. This will allow the grease to drain and keep the tacos from getting soggy. Now the guests/family can use the toppings buffet to assemble their tacos to their preferences.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	839
Fat:	46 g
Carbohydrates:	50 g
Protein:	57 g
Cholesterol:	186 g
Sodium:	1077 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.