Big Mac Tacos blend juicy ground beef, melty cheddar, shredded lettuce, pickles, and a creamy homemade Big Mac sauce—all wrapped in a warm tortilla.
You know that feeling when you’re torn between craving a burger and tacos? Yeah, that’s how these Big Mac Tacos were born.
It was one of those “I have no clue what to make for dinner” nights, and my fridge was basically just ground beef, tortillas, and a half-used bottle of ranch. Classic. I remembered seeing some viral smash tacos and thought, What if I made it taste like a Big Mac?
So, I went full-on experimental chef mode—flattened the beef right onto the tortilla, loaded it with cheddar, shredded lettuce, and all the pickles. Oh, and that homemade Big Mac sauce? Chef’s kiss.
My husband was the first taste tester (brave soul). His exact words? “This is either genius or absolute madness… but I want another one.” Safe to say, we had a winner. Now, these tacos have become a regular, especially for game nights. They’re fun, messy in the best way, and ridiculously easy to whip up when you’re craving something bold and satisfying.
Why You’ll Love This Big Mac Tacos Recipe?
- Two Comfort Foods, One Epic Bite: Burgers + tacos = perfection.
- Ready in 20 Minutes: Seriously, faster than drive-thru.
- That Sauce Tho: The homemade Big Mac sauce takes these over the top.
- Crowd-Pleaser: Perfect for parties, game days, or taco night!
- Customizable: Keep it classic or mix up the toppings however you like.
Ingredient Notes:
Here’s the breakdown of what you’ll need and why each ingredient works:
- Ground Beef: I go for 80/20—juicy enough without being greasy.
- Cheddar Cheese: Sharp cheddar melts beautifully and gives that classic burger flavor.
- Flour Tortillas: Soft, pliable, and hold the fillings well without falling apart.
- Lettuce: Shredded iceberg works best for that classic crunch.
- Pickles: Dill slices add the perfect tang (and yes, you need them).
The Sauce:
- Mayonnaise: Full-fat makes the sauce rich and creamy.
- Ketchup: Sweetness balances the tang.
- Pickle Relish: Adds texture and that zing.
- Apple Cider Vinegar: Brightens the sauce just enough.
- Black Pepper: A simple, but necessary kick.
How To Make Big Mac Tacos?
Let’s break it down. Trust me, these are as fun to make as they are to eat.
Step 1. Make the Sauce:
Grab a small bowl and whisk together the mayo, ketchup, pickle relish, apple cider vinegar, and black pepper. Taste it. Does it need more zing? Maybe a little extra vinegar? Adjust to your liking and set it aside.
Step 2. Season the Beef:
Mix your ground beef with a little onion powder and garlic powder. Divide it into four balls—like you would for smash burgers.
Step 3. Smash the Beef on the Tortilla:
Heat a griddle (or a large skillet if you’re like me and forgot the griddle in the back of the cupboard). Place a tortilla down and press a beef ball directly onto it. Smash it thin with a spatula or burger press. It’s fine if the beef peeks out from the edges—actually, it’s better that way. Crispy edges? Yes, please.
Step 4. Cook the Beef:
Let the beef cook for 2-3 minutes without touching it. The goal? Crispy beef and a golden tortilla. Flip it carefully—meat side up—and lower the heat.
Step 5. Add the Cheese:
Lay a slice (or two, no judgment) of cheddar cheese directly onto the hot beef so it starts melting into all that goodness.
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Step 6. Pile on the Toppings:
Top each taco with shredded lettuce, pickles, and a generous drizzle of that homemade sauce.
Step 7. Serve Immediately:
These tacos are meant to be devoured hot—that melty cheese deserves your full attention.
Storage Options:
- Refrigerate: Store taco components separately for up to 3 days.
- Reheat: Warm the tortillas and beef on a skillet over medium heat for best results.
- Freezing: Not recommended for the full tacos, but the cooked beef freezes great for up to 2 months.
Variations and Substitutions:
Feeling creative? Here are some twists you can try:
- Different Cheese: Try Pepper Jack for a spicy kick or American for that classic burger taste.
- Low-Carb Option: Swap the tortilla for a lettuce wrap.
- Spicy Sauce: Add a dash of sriracha to the Big Mac sauce.
- Vegetarian: Use a plant-based ground beef alternative—just as delicious!
- Extra Toppings: Diced onions, sliced tomatoes, or even jalapeños.
What to Serve with Big Mac Tacos?
These tacos are pretty much a full meal, but if you want to go all out:
- French Fries: Because you can never go wrong with fries.
- Sweet Potato Fries: For a sweet-savory combo.
- Coleslaw: Adds a fresh, tangy crunch.
- Potato Wedges: Extra crispy, of course.
- Pickle Spears: Because pickles just belong with this.
Frequently Asked Questions:
Can I Make These Ahead of Time?
Yes! Prep the sauce and cook the beef in advance. Just warm the tortillas and assemble when you’re ready to eat.
Can I Use Corn Tortillas?
Sure, but flour tortillas hold the beef better. Corn can get a little too delicate.
How Do I Make It Less Messy?
You can fold them like a quesadilla… but honestly, the mess is half the fun!
Listen, if you love a good burger and you’re all about tacos, this recipe is a must-try. It’s juicy, cheesy, a little messy, and so dang satisfying.
Give it a shot! And hey, if you do, tag me on Instagram—I need to see those cheesy, saucy tacos in action. Happy cooking, friends!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Big Mac Tacos
Ingredients
For the Taco Filling:
- 8 oz ground beef portioned into four balls
- 8 flour tortillas
- 4-8 slices cheddar cheese
- 1 cup shredded lettuce
- 16 pickle slices
For the Big Mac Sauce:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon pickle relish
- ½ tablespoon apple cider vinegar
- Black pepper to taste
Instructions
Prepare the Sauce
- In a medium-sized bowl, whisk together the mayonnaise, ketchup, pickle relish, apple cider vinegar, and black pepper until smooth and creamy. Set aside to allow the flavors to blend.
Season the Beef
- In a separate bowl, season the ground beef with a pinch of onion powder and garlic powder if desired. Divide the mixture into four equally sized balls for even cooking.
Prepare the Tortillas and Beef
- Heat a griddle or large skillet over high heat. Place one flour tortilla on the hot surface and press a ground beef ball directly onto the tortilla, flattening it evenly with a burger press or spatula. The beef should spread thin but not cover the entire tortilla.
Cook the Beef and Tortillas
- Allow the beef to cook for approximately 2-3 minutes, undisturbed, until the meat browns and crisps around the edges. Carefully flip the tortilla, meat side up, using a spatula.
Add the Cheese
- Reduce the heat to medium. Place one or two slices of cheddar cheese directly onto the cooked beef, allowing it to melt slightly while the tortilla continues to warm.
Assemble the Tacos
- Top each taco with shredded lettuce, pickle slices, and a generous drizzle of the prepared Big Mac sauce.
Serve Immediately
- Transfer the tacos to a serving plate and enjoy them hot for the best texture and flavor.
Notes
- Use certified gluten-free tortillas or corn tortillas.
- Ensure the mayonnaise, ketchup, and pickle relish used for the sauce are labeled gluten-free.
- Double-check the cheddar cheese and all other packaged ingredients for gluten contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
