# What You'll Need:
→ Beef
01 - 1 pound ground beef, 80/20 blend
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
→ Taco Shells
04 - 8 mini flour tortillas, 4-5 inches diameter
05 - 2 tablespoons vegetable oil
→ Cheese
06 - 8 slices American cheese or cheddar, quartered
→ Toppings
07 - 1/2 small red onion, finely diced
08 - 1 cup shredded lettuce
09 - 1 ripe tomato, diced
10 - 1/4 cup pickles, chopped
11 - 1/3 cup burger sauce or mayonnaise
12 - 2 tablespoons yellow mustard, optional
13 - 1 tablespoon ketchup, optional
# How to Cook:
01 - Divide ground beef into 8 equal portions of approximately 2 ounces each. Season each portion evenly with salt and freshly ground black pepper.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or griddle over medium-high heat until shimmering.
03 - Place a tortilla on the hot skillet. Position a beef portion in the center. Using a spatula or burger press, firmly smash the beef ball flat until it nearly covers the tortilla surface.
04 - Cook for 2-3 minutes, maintaining gentle pressure with the spatula, until the beef develops a deeply browned, crispy bottom surface.
05 - Carefully flip the tortilla and beef together as one unit. Immediately top the cooked beef side with a quartered cheese slice. Cook for 1 additional minute until the cheese melts completely and the tortilla becomes golden and crisp.
06 - Transfer the finished mini taco to a warm plate. Repeat the cooking process with remaining tortillas and beef portions, adding additional oil to the skillet as needed to maintain consistent heat.
07 - Fill each warm mini taco with lettuce, diced tomato, red onion, pickles, and desired sauce selections. Fold gently and serve immediately while still warm.
