Easy Cheeseburger Street Tacos with Bacon and Pepper Jack Cheese

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Brett, we’ve got flowers in the background and the griddle also in the background. That’s right, that’s a grass, fencing and trees and the earth. The whole thing.

Why You’ll Love This

Why You’ll Love This

Yep, this had been recommended so many times for so long. Yes, and most recently, Misty Casper recommended this. You want to see us give our take on cheeseburger, perhaps alongside a hearty one-pan ground beef and rice with cheese.

Ingredients list

Ingredients

  • 80-20 ground beef
  • pepper jac cheese
  • Street taco shells
  • shreddest P.S.
  • shreddest
  • Applewood bacon
  • pickled
  • fresh pea gun
  • Mexican style ranch
  • chicken street taco mix seasoning
  • tahin
  • salt
  • pepper
  • butter

Instructions for cooking

Instructions

  1. We always start with gloves up.
  2. So we’re going to toss the bacon.
  3. Now the griddle’s been on for a good 10 minutes is all set to low.
  4. We will go ahead and turn it hot.
  5. We’re going to go ahead and give it pull.
  6. We’re going to up the temperature just a smidge.
  7. Brett did go ahead and salt and pepper these on the one side.
  8. We’re going to go ahead and give these a press.
  9. We are going to let those cook through.
  10. We’re giving them about 30 seconds or so, then we’ll flip them.
  11. Cheese them.
  12. We’re going to get the tortillas ready next.
  13. Give these a flip, my dude.
  14. Each of these, two slices of that pepper jack cheese.
  15. Brett is going to go ahead and we’re going to butter the griddle for the tortillas, similar to how you would prepare easy homemade garlic bread with butter.
  16. We’ll put two down.
  17. Now we’re going to go ahead and we’re going to move the patties.
  18. So we’re going to bring them over to the side that’s off.
  19. We’re going to just quickly build these tacos, assembling ingredients like you would for a satisfying homemade baked ziti with cheesy meat sauce.
  20. We’re going to do pico shredded lettuce.
  21. First, let’s do the sauce.
  22. So we get some of our Mexican ranch sauce on there. If you love creamy sauces, you might also enjoy making a comforting creamy broccoli cheese soup for dinner.
  23. Get more on.
  24. Get more on.
  25. Now top them off.
  26. We’re going to bring them over.
  27. Get a little bit more butter here.
  28. We’ll just toast that other side.
  29. Let’s open it.
  30. We could put the bacon on bond right there.
  31. Put the bacon on bottom.
  32. We’re going to go ahead and turn this off.
  33. We’re going to flip this over and we’re going to put the bacon on.
  34. We’re going to go cut one.
  35. We’ll cheat a little b-roll.

Cooking Tips

Cooking Tips

This is thick cut bacon. This will take you good five minutes to cook. If you like it crispy, leave it on for another couple of minutes. No such thing as too much bacon. This bacon also makes a great addition to other appetizers, such as a spicy spinach and artichoke dip. We would have put the bacon right on the burger, right on that cheese, but this will be okay.

Because all we do is twin, no matter what. And with that, we bet you would do. And girdle on. One day.

Easy Cheeseburger Street Tacos with Bacon and Pepper Jack Cheese

These street tacos bring together the best of a classic cheeseburger with the fun, handheld style of tacos. Featuring seasoned ground beef patties, melty Pepper Jack cheese, crispy Applewood bacon, and fresh toppings, all drizzled with a Mexican-style ranch sauce on warm street taco shells.

  • 1 lb 80/20 ground beef
  • 8-12 street taco shells
  • 8-12 slices Pepper Jack cheese
  • 6 slices Applewood bacon, thick-cut recommended
  • 1/2 cup shredded lettuce
  • 1/2 cup fresh pico de gallo
  • 1/4 cup pickled topping (such as pickled red onions or jalapeños, optional)
  • 1/2 cup Mexican style ranch sauce
  • 1 tbsp chicken street taco mix seasoning
  • 1 tsp Tajin seasoning
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp butter
  1. Preheat your griddle to low for about 10 minutes, then increase the temperature to hot.
  2. Place the Applewood bacon on the hot griddle and cook until crispy, about 5-7 minutes, flipping as needed. Remove bacon and set aside on a paper towel-lined plate.
  3. While bacon cooks, divide the ground beef into 8-12 small patties, suitable for street tacos. Season one side of each patty generously with salt, pepper, and the chicken street taco mix seasoning.
  4. Place the seasoned beef patties on the hot griddle. Press them lightly and cook for about 30 seconds to 1 minute per side, or until desired doneness is reached. Flip the patties.
  5. Immediately place one slice of Pepper Jack cheese on top of each cooked patty. Let the cheese melt for about 30 seconds to 1 minute.
  6. While cheese melts, butter a section of the griddle. Place the street taco shells on the buttered griddle to warm and lightly toast for about 30 seconds per side. Once warmed, move the patties to an ‘off’ or cooler side of the griddle to keep warm, and remove toasted tortillas.
  7. To assemble the tacos, place a warm tortilla on your work surface. Spread a generous amount of Mexican style ranch sauce onto the tortilla.
  8. Add a spoonful of shredded lettuce and pico de gallo.
  9. Place one cheeseburger patty on top of the toppings.
  10. Crumble or place a piece of crispy bacon on top of the patty and other fillings. Add pickled topping if desired.
  11. Repeat with the remaining ingredients to build all the tacos. Serve immediately.

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