Description
If you prefer corn tortillas or need a gluten-free option, you can use a white or yellow corn tortilla in this recipe. Though not as sturdy or absorbent as a flour tortilla, the cooking process will be the same. However, toasted corn tortillas are more likely to fall apart, so be ready to eat them as soon as possible.
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons chopped dill pickle
- 2 teaspoons yellow mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 8 mini flour tortillas (street taco size)
- 1 pound lean ground beef (90% lean)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices american cheese
- 1/2 cup shredded lettuce
- 1/2 cup sliced sweet pickles
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped tomatoes, optional
Directions
- In a small bowl, combine all sauce ingredients. Cover; refrigerate until ready to use.
- Season beef with salt and pepper; divide into 8 equal-sized balls.
- Heat a large skillet over medium heat. Working in batches, place one portion of ground beef in the skillet. Immediately top with a tortilla and press down with a burger press or flat spatula until beef is 1/4-in. thick. Cook until beef is browned and crisp, 1-2 minutes. Flip tortilla; top with one slice of cheese. Cover; cook until tortilla is browned, about 1 minute longer. Repeat with remaining tacos.
- Serve tacos immediately with prepared sauce, lettuce, pickles, onion, and if desired, tomatoes.
