Big Mac Tacos
Creamy, juicy, and packed with satisfying crunch — these Big Mac Tacos bring everything you love about a classic burger into a hand-held taco. In about 20 minutes you can serve a family-friendly favorite that blends savory seasoned beef, melty cheese, crisp lettuce, tangy pickles, and a special sauce that ties it all together. Fun fact: combining two beloved comfort foods is trendier than ever — think taco shells meeting burger flavors for instant nostalgia with a twist.
This recipe is ideal if you want something quick and comforting after a busy day. It’s simpler than a stacked burger and faster than a sit-down dinner, which is why readers who enjoyed our creamy avocado tacos will love this easy crossover. Read on and you’ll see how one skillet and a few pantry staples turn into a crowd-pleasing meal everyone at the table will devour.
What is Big Mac Tacos?
What’s in a name — and why call it Big Mac Tacos? Is it a burger in disguise or a taco with a secret identity? Think of it as a playful mashup: the flavors of a classic Big Mac funneled into crisp or soft tacos for a portable, family-approved meal. Could it be that “the way to a man’s heart is through his stomach.”? Maybe — but the real trick is how the tangy sauce and pickles spark memories of drive-thru favorites while the taco shell adds a fun, crunchy finish. Try it and giggle as you explain to friends why this delicious crossover deserves a permanent spot in your recipe rotation.
Why You’ll Love This:
- Familiar and irresistible: The main highlight is the special sauce combined with savory, well-seasoned ground beef — creamy, tangy, and utterly addictive.
- Wallet-friendly: Making this at home saves money compared to eating out or buying multiple burger ingredients; a pound of beef stretches to feed several people.
- Texture and flavor variety: Crisp lettuce, sharp onions, tangy pickles, melty cheese, and that creamy sauce create a perfect balance in every bite.
If you liked the comfort-food vibes of other mashups on this blog, this recipe takes that idea and channels it into something even easier to eat and share. Give it a try and make it a new weeknight favorite.
How to Make:
Quick Overview
This recipe is delightfully simple and fast. You brown seasoned ground beef, warm taco shells, and assemble with a creamy special sauce and classic burger-style toppings. Expect a satisfying mix of textures — the juicy beef, crisp lettuce, and crunchy shells — and a standout creamy sauce that ties it all together. Prep time is about 10 minutes, cook time about 10 minutes, for a total of roughly 20 minutes. If you enjoy playful hybrids like the apple pie cheesecake tacos on the blog, this one is just as inventive but even more dinner-friendly.
Ingredients
1 lb Ground Beef, raw
8 Taco Shells, soft or hard as preferred
2 cups Shredded Lettuce, washed and dried
1 cup Pickle Slices, drained
1 cup Chopped Onions, finely chopped
2 cups Shredded Cheese, cheddar or blend
1 cup Special Sauce (mix of mayonnaise, mustard, and pickle relish)
Salt to taste
Pepper to taste
Directions
- Heat a large skillet over medium heat. Add 1 lb ground beef and break it up with a spatula. Cook until no pink remains, about 6 to 8 minutes.
- Season the beef with salt and pepper to taste while it browns. Stir frequently to ensure even cooking.
- Once the beef is fully cooked, carefully drain the grease using a lid or a heatproof bowl to hold the meat back. Return the beef to the skillet for a quick stir.
- Warm the taco shells according to the package instructions — typically 1 to 2 minutes in the oven or microwave until heated and slightly crisp.
- Place about 2 to 3 tablespoons of the special sauce inside each shell, spreading it slightly across the bottom.
- Spoon a generous portion of the cooked beef into each shell, distributing evenly among the 8 shells.
- Top each taco with shredded lettuce, chopped onions, pickle slices, and shredded cheese. Add a little more special sauce on top for extra creaminess.
- Serve immediately while the shells are warm and the cheese is slightly melty.
What to Serve With:
- Crispy oven fries or sweet potato wedges for a classic burger-and-fries feeling.
- A simple tomato and corn salad with lime to add freshness.
- Coleslaw or crunchy cucumber salad for extra crunch and brightness.
- Cold soda, iced tea, or a light beer to complement savory flavors.
- For dipping, extra special sauce or a tangy yogurt-based ranch pairs nicely.
Top Tips for Perfecting:
- Substitute lean ground turkey or chicken for lower fat options; adjust seasoning to taste.
- For a crispier shell, warm shells in the oven on a baking tray for 3–5 minutes instead of the microwave.
- Boost flavor by adding a teaspoon of Worcestershire sauce or a pinch of smoked paprika to the beef while cooking.
- If you like a saucy taco, mix extra relish or a drop of ketchup into the special sauce for a sweeter profile.
- Avoid soggy tacos by keeping lettuce and sauce as the last added toppings when assembling for serving.
Storing and Reheating Tips:
- Refrigeration: Store leftover components separately when possible. Keep cooked beef and sauce in airtight containers in the fridge for up to 3 days. Do not assemble if you plan to store for later.
- Freezing: Cooked and seasoned ground beef can be frozen in a sealed bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating. Shells do not freeze well once assembled.
- Reheating: Warm leftover beef in a skillet over medium heat until heated through, or microwave in 30-second bursts. Re-crisp taco shells in a preheated 350°F oven for 3–5 minutes before assembling to restore crunch.
FAQs
Can I make the special sauce ahead of time?
Yes. The special sauce (mayonnaise, mustard, pickle relish mix) can be made a day ahead. Store it in an airtight container in the fridge for up to 5 days.
What kind of cheese works best?
Sharp cheddar or a cheddar blend melts well and pairs nicely with the tangy sauce. American cheese also gives a classic burger flavor.
Can I make these vegetarian?
Absolutely. Swap the beef for seasoned cooked lentils, plant-based crumbles, or spiced sautéed mushrooms for a delicious vegetarian version.
How do I keep the tacos from getting soggy?
Warm shells right before serving and add lettuce and sauce last when assembling. If making ahead, store components separately and assemble at serving time.
Is there a healthier version of this recipe?
Use lean ground turkey or plant-based crumbles, reduce the mayo in the sauce by substituting Greek yogurt, and opt for whole-grain or soft corn tortillas.
Conclusion
This Big Mac Tacos recipe delivers the comforting flavors of a beloved burger in a portable, weeknight-friendly taco form — simple to make, budget-friendly, and endlessly customizable. It’s an easy crowd-pleaser that proves you don’t need to eat out to enjoy classic fast-food flavors at home. For another take on the viral Big Mac taco trend and extra inspiration, check out Cravings Journal’s Big Mac Tacos (Smash Burger Tacos) viral recipe. Give these tacos a try tonight and watch how quickly they disappear at the table — then share the recipe with anyone who loves a good mashup.
Big Mac Tacos
Equipment
- Skillet
- Spatula
- Airtight Containers
Ingredients
Ingredients
- 1 lb Ground Beef Raw, seasoned to taste
- 8 pieces Taco Shells Soft or hard as preferred
- 2 cups Shredded Lettuce Washed and dried
- 1 cup Pickle Slices Drained
- 1 cup Chopped Onions Finely chopped
- 2 cups Shredded Cheese Cheddar or blend
- 1 cup Special Sauce Mix of mayonnaise, mustard, and pickle relish
- Salt To taste
- Pepper To taste
Instructions
- Heat a large skillet over medium heat. Add ground beef and break it up with a spatula. Cook until no pink remains, about 6 to 8 minutes.
- Season the beef with salt and pepper to taste while it browns. Stir frequently to ensure even cooking.
- Once the beef is fully cooked, carefully drain the grease using a lid or a heatproof bowl to hold the meat back. Return the beef to the skillet for a quick stir.
- Warm the taco shells according to the package instructions — typically 1 to 2 minutes in the oven or microwave until heated and slightly crisp.
- Place about 2 to 3 tablespoons of the special sauce inside each shell, spreading it slightly across the bottom.
- Spoon a generous portion of the cooked beef into each shell, distributing evenly among the 8 shells.
- Top each taco with shredded lettuce, chopped onions, pickle slices, and shredded cheese. Add a little more special sauce on top for extra creaminess.
- Serve immediately while the shells are warm and the cheese is slightly melty.
