Loaded Bacon Cheeseburger Tacos
The first time I brought these to a backyard party they disappeared before I could serve myself. Every time I make them my husband declares they are better than takeout.
Ingredients
- Ground beef: adds richness and hearty flavor use eighty percent lean for juicer filling
- Cooked bacon: brings smoky salty crunch use quality thick cut bacon for best taste
- Shredded cheddar cheese: melts perfectly and adds sharpness buy a block and shred yourself for max flavor
- Shredded lettuce: gives crispness and freshness pick crisp romaine or iceberg
- Diced pickles: add tang and the essential burger zing go for crunchy dill pickles
- Soft taco shells: hold everything together choose flour torts that are flexible enough to fold without tearing
- Burger sauce or mayonnaise: brings creaminess and ties the fillings together try a smoky or spicy mayo for a new twist
When picking produce look for fresh crisp lettuce and pickles with a bright color. Shred your own cheese for next level melt.
Step-by-Step Instructions
- Cook the Beef:
- In a large skillet set over medium heat add the ground beef. Use a wooden spoon to break it into small crumbles as it cooks. Let the beef brown evenly for about eight minutes until no pink remains. Drain any excess fat and transfer beef to a bowl.
- Prepare the Taco Fillings:
- Cook bacon in a separate pan or bake in the oven until crisp then crumble into small pieces. Shred cheddar cheese wash and dry lettuce and dice pickles into small cubes for easy biting.
- Warm the Taco Shells:
- Heat the soft taco shells in a dry skillet for thirty seconds on each side until they are warm and pliable. You can wrap in foil and warm in a low oven if making a large batch.
- Assemble the Tacos:
- Lay out the warmed tacos and layer in the cooked ground beef followed by crumbled bacon and shredded cheddar. Top with lettuce and pickles making sure every bite gets a little bit of everything.
- Add Sauce and Serve:
- Drizzle burger sauce or mayonnaise over each taco just before serving. Serve hot so the cheese melts slightly and the flavors blend beautifully.
I absolutely love the way pickles pop in every bite bringing freshness and that classic burger tang I remember from backyard barbecues as a kid. These tacos are always the first thing my family requests when we have friends over for dinner night.
Storage Tips
Store all the components separately in airtight containers in the refrigerator for up to three days. Warm the beef and bacon before assembling fresh tacos for best texture. Tacos already assembled do not keep as well since the shells soften quickly.
Ingredient Substitutions
Ground turkey or chicken can replace the ground beef for a lighter version. You can also use turkey bacon. For a different cheese try mozzarella for mildness or pepper jack if you want extra spice. Swap out pickles with pickled jalapeno slices for those who like more heat.
Serving Suggestions
Serve loaded bacon cheeseburger tacos with crispy potato wedges or a big salad for a heartier meal. Add diced tomatoes avocado or sliced red onions for extra freshness and color. A side of coleslaw brings a nice crunch that pairs well with the savory filling.
Pro Tips
- Shred cheese fresh for gooey melt every time
- Warm taco shells right before serving so they stay soft
- Have all toppings prepped before cooking the beef for a fast assembly and hot tacos