Get the best of burgers and tacos in one delicious bite with these easy Smashburger Tacos! Juicy ground beef is smashed onto tortillas and cooked until the edges are crispy, then topped with melty cheese and fresh toppings. A drizzle of spicy Sriracha Ranch Sauce made with Daisy Creamy Ranch Dip takes these tacos to the next level.

Daisy Creamy Ranch Dip makes the perfect base for the sauce, bringing cool, creamy ranch flavor that balances the kick of Sriracha. The combination of crispy beef, gooey cheese, and creamy, spicy ranch makes these smashburger tacos a fun twist on classic taco night.

Perfect for a quick weeknight dinner, game-day gathering, or casual meal with friends, these Smashburger Tacos are easy to customize with your favorite burger toppings. Add lettuce, pickles, diced tomatoes, or onions and serve them hot with plenty of Sriracha Ranch Sauce for dipping and drizzling.

• Daisy Creamy Ranch Dip (½ cup): Contains the traditional spices and herbs of ranch dressing built in with delicious homemade tastes. It provides a creamy richness and depth of flavor to the sauce.
• Sriracha Sauce (2 tablespoons or to taste): Spicy, slightly sweet, tangy, and deeply garlicky with a thick, smooth texture, it combines effortlessly with the Creamy Ranch Dip to make the sauce for the tacos.
• Ground Beef (½ pound): The protein base of the tacos. Lean ground beef or a 20/80 mix will both work well in this recipe.
• Flour Tortillas (3): The traditional taco wrapper that get crispy as it cooks with the ground beef.
• Salt and Pepper (to taste): The classic seasoning combo that enhances the flavors of savory foods.
• Slices Cheese (3): Any type of sliced cheese works well for this recipe. Traditional choices are American, cheddar, or Colby Jack.
• Shredded Lettuce (1/4 cup): The classic burger topping that adds texture and crunch.
• Diced Tomatoes (1/4 cup): The classic burger topping that adds acid and a burst of freshness.
• Dill Pickle Chips (1/4 cup): The classic burger topping that balances the heavy rich savoriness of the beef and cheese.

• The spiciness of the sauce may be adjusted by adding more or less sriracha sauce.
• Hot sauce with a pinch of sugar and a pinch of ground garlic may be used in place of sriracha sauce.
• Chili garlic sauce may also be used in place of sriracha sauce, for a slightly less sweet flavor.
• Drained salsa or picante sauce may also be used in place of sriracha for a slightly pepperier flavor.
• For a milder sauce, ketchup may be used in place of sriracha sauce.
• Try adding a spoonful of drained pickle relish to the sauce for more texture and a punch of brightness.
• Corn tortillas may be used in place of flour, though they are typically smaller so you may need to portion the beef into smaller balls.
• Ground turkey or chicken may be used in place of ground beef.
• Keep ground meat refrigerated until ready to smash. Spread close to the edges of the tortillas in a thin, even layer.
• Preheat the griddle before placing meat-side down to ensure a good sear. Press down firmly so the meat bonds to the tortilla. Don’t peek! Cooking undisturbed allows the meat to sear well.
• Top with cheese right after flipping so it melts while the tortilla toasts.
• Try topping with your favorite burger toppers.
• Easily doubled or tripled to feed larger groups.

1. Mix the ranch dip and sriracha sauce. Set aside.
2. Spray a large, heavy-duty griddle with nonstick spray (off heat).
3. Portion the meat into 3 balls. Press thinly onto one side of the tortillas. Season with salt and pepper, if desired. Place beef-side down onto the griddle, set over medium-high heat. Cook for 3-4 minutes or until nicely seared.
4. Flip the meat-side up and top immediately with the cheese. Reduce heat to low and cook for 1 minute.
5. Remove from the heat and top with lettuce, tomatoes, and pickles. Drizzle with the ranch-sriracha sauce, fold and enjoy.