Kid-Friendly: Cheeseburger Tacos
Votes: 3
Time: 30 min.
Complexity: easily
Quantity: 8 tacos
Complexity: easily
Quantity: 8 tacos
A cheeseburger taco is two treats in one. Kids love this idea, and adults will be thrilled too. A juicy beef patty, topped with melting cheese, along with lettuce and tomatoes, is wrapped in a corn taco shell. Each patty is generously coated with taco seasoning and fried in a cast-iron skillet, creating a delicious, crispy crust. Kids will have fun assembling the tacos themselves or helping you: little ones can tear the cheese and measure out the salsa, while older kids can handle the ground beef and chop the lettuce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg ground beef
- 3 tablespoons chili powder
- 0.5 tsp ground cumin
- 2 tablespoons of vegetable oil
- 4 slices American cheese, cut in half
- 8 corn tortillas or taco pockets
- 1 cup shredded iceberg lettuce
- 1 tomato, halved and thinly sliced
- 1/4 cup salsa or taco sauce
- Sour cream, for serving
We recommend
Recipes with similar ingredients: tortilla, ground beef, iceberg lettuce, salsa sauce, American cheese, chili seasoning, cumin, sour cream
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a small bowl, mix together chili powder, cumin and 1 tsp salt to distribute the spices evenly.
- Divide the ground beef into 4 equal portions, approximately 170 grams each. Gently form thick discs and place them on a sheet of waxed paper. Press the patties down until they are approximately 1 cm thick and 15 cm in diameter. Sprinkle each patty on both sides with the spice mixture, approximately 0.5 tablespoons per patty. Cut each patty in half to make 8 pieces.
- Heat a 10-inch cast-iron skillet over medium heat for 3 minutes. Once hot, add 1 tablespoon vegetable oil and 4 patties. Cook until the meat is browned halfway up the patty, 2.5 to 3 minutes. Flip and cook the other side. Place half a slice of cheese (torn into several pieces to fit the patty) over the patty to melt it. Cook until the bottom is nicely browned, another 2.5 minutes.
- Transfer the patties to a plate and cover with foil to allow the juices to redistribute, at least 5 minutes. Scrape up any browned bits from the bottom of the pan and drain off any excess fat. Add the remaining 1 tablespoon of vegetable oil and repeat with the remaining 4 patties.
- If you're using hard taco pockets, place them on a baking sheet and warm them in the oven for about 5 minutes. If you're using soft tortillas, wrap a stack of 8 in foil and warm them for 5 minutes.
- Place some lettuce, a patty, and 2 tomato slices in the center of each taco, then top with 1 teaspoon salsa and a drizzle of sour cream and serve.
Categories:
recipe / Recipes for children's dishes / Pan / Fast food / Tortilla Dishes / Appetizers / Sandwiches / / / Food Network - recipes / Tex-Mex
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