Loaded Bacon Cheeseburger Tacos
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Loaded Bacon Cheeseburger Tacos: The Ultimate Comfort Food Mashup
I remember one Tuesday night, staring into my fridge, completely stumped. Half of me was craving a juicy, loaded cheeseburger. The other half was screaming for the satisfying crunch of a taco.
It was a culinary crisis. Do I make burgers? Do I make tacos? My stomach rumbled, impatient with my indecision. Then, a wild thought sparked. Why not both?
That’s how this glorious creation was born. It’s everything you love about a bacon cheeseburger, packed into a crispy taco shell. It’s messy, it’s indulgent, and it’s ridiculously good. Trust me, after one bite, you’ll wonder why you ever forced yourself to choose.
What You’ll Need
Here are the simple ingredients that come together to create something truly special.
For the Cheeseburger Filling:
- 1 lb ground beef (80/20 is great for flavor)
- 8 slices of bacon, chopped
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (or your favorite kind)
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
For the Tacos & Toppings:
- 12 hard taco shells
- 1 cup shredded iceberg lettuce
- 1/2 cup diced tomatoes
- 1/4 cup dill pickle slices, chopped
- Special Burger Sauce (optional, see Pro Tips)
Tools You’ll Need
No fancy gadgets required for this one. Just your basic kitchen essentials.
- Large skillet or frying pan
- Spatula or wooden spoon
- Knife and cutting board
- Baking sheet
- Measuring cups and spoons
Pro Tips
I’ve made these dozens of times. Here are a few tricks I’ve picked up along the way to guarantee success.
- Crispy Bacon, Perfect Flavor: Cook your chopped bacon first in the skillet. Once it’s crispy, remove it with a slotted spoon but leave about a tablespoon of the rendered fat in the pan. Cook your onions and ground beef in that bacon fat. It adds a layer of smoky flavor you can’t get any other way.
- Drain, Don’t Drown: After you brown the ground beef, tilt the skillet and spoon out any excess grease before adding the sauces and cheese. This keeps your taco filling rich and flavorful, not greasy and soggy. A dry filling is a happy filling.
- Toast Your Shells: This seems small, but it’s a game-changer. Place your hard taco shells on a baking sheet and warm them in the oven at 350°F (175°C) for about 3-5 minutes. It makes them extra crispy and brings out a nice, toasty corn flavor.
- DIY “Special Sauce”: The best burger joints have a secret sauce. You can make your own easily. Just mix equal parts mayonnaise, ketchup, and a little bit of relish or chopped pickles. A dash of garlic powder or onion powder takes it over the top. Drizzle this on at the end.
How to Make Loaded Bacon Cheeseburger Tacos
Let’s get to the fun part. Follow these steps, and you’ll be in flavor heaven in no time.
Step 1: Place your chopped bacon in a large, cold skillet. Turn the heat to medium and cook until the bacon is crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of grease in the skillet.
Step 2: Add the diced onion to the skillet and cook for 2-3 minutes until it starts to soften. Add the minced garlic and cook for another minute until fragrant.
Step 3: Add the ground beef to the skillet. Break it up with your spatula and cook until it’s browned all the way through. Drain off any excess grease.
Step 4: Reduce the heat to low. Stir in the ketchup, mustard, and Worcestershire sauce. Season with a pinch of salt and pepper. Let it simmer for 2 minutes for the flavors to meld together.
Step 5: Turn off the heat. Add the shredded cheese and about three-quarters of the cooked bacon to the skillet. Stir until the cheese is completely melted and everything is gloriously combined.
Step 6: Warm your taco shells according to the package directions or my pro tip above. Spoon the cheeseburger filling evenly into each shell.
Step 7: Top your tacos with shredded lettuce, diced tomatoes, chopped pickles, and the remaining crispy bacon. Add a drizzle of special sauce if you made some!
Substitutions and Variations
Feel free to get creative! This recipe is a great starting point.
| Component | Alternative Ideas |
|---|---|
| Meat | Ground turkey, chicken, or plant-based crumbles |
| Cheese | Pepper Jack, Swiss, Provolone, or American cheese |
| Shells | Soft flour or corn tortillas, or lettuce wraps |
| Toppings | Sautéed mushrooms, jalapeños, or a fried egg |
Make-Ahead Tips
Want to get a head start? The cheeseburger filling is perfect for prepping ahead of time.
Simply cook the meat mixture (steps 1-5), let it cool completely, and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, just reheat it in a skillet or the microwave and serve in freshly warmed shells.
Nutritional Info and Healthy Swaps
Here’s a look at how you can adapt this recipe for different dietary needs. Please note that nutritional values are an estimate.
| Dietary Need | Ingredient Swaps & Tips |
|---|---|
| Lower Calorie | Use 93/7 lean ground turkey, turkey bacon, and reduced-fat cheese. |
| Keto / Low-Carb | Serve the filling in lettuce wraps or on its own. Use a sugar-free ketchup. |
| Gluten-Free | Use certified gluten-free corn taco shells and ensure your Worcestershire sauce is GF. |
Estimated Nutrition (per taco): Calories: ~320 kcal, Protein: 15g, Fat: 22g, Carbs: 16g.
Meal Pairings & Time Savers
These tacos are a meal in themselves, but if you want to round things out, here are some ideas. Plus, a few tips to speed up the process.
- Pairings: A simple side salad, some crispy tater tots, or a light Mexican-style corn salad would be fantastic.
- Time Saver 1: Chop all your veggies (onion, garlic, lettuce, tomato, pickles) while the bacon is cooking.
- Time Saver 2: Use pre-shredded cheese and pre-cooked bacon bits if you’re really in a hurry, though fresh is always best!
Leftovers and Storage
Got leftovers? Lucky you. Store the meat filling separately from the shells and toppings in an airtight container in the fridge. The filling will last for up to 3 days.
To reheat, just warm the meat in the microwave or on the stovetop. Assemble with fresh shells and toppings when you’re ready to eat to avoid a soggy taco situation.
Frequently Asked Questions
Q1. Can I use soft tortillas instead of hard shells?
Ans: Absolutely! This recipe is delicious in soft flour or corn tortillas. For the best result, warm them in a dry skillet for about 30 seconds per side before filling.
Q2. My taco filling seems a little greasy. What did I do wrong?
Ans: The most likely reason is not draining the fat from the ground beef. 80/20 ground beef has great flavor but releases a good amount of fat. Make sure to spoon it out carefully after browning the meat and before adding the sauces.
Q3. What kind of pickles work best?
Ans: Classic dill pickle slices, chopped up, give you that authentic cheeseburger tang. Sweet relish can also work if you prefer a sweeter flavor in your “special sauce.”
Wrapping Up
There you have it—the answer to the age-old question of burgers or tacos. This recipe proves you really can have it all. It’s a fun, family-pleasing meal that’s perfect for a weeknight dinner or a casual get-together.
Now it’s your turn. Give these Loaded Bacon Cheeseburger Tacos a try and let me know how they turn out. I’d love to hear about your experience or any creative twists you added. Drop a comment below!
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