Elote Smash Burger Tacos
These Elote Smash Burger Tacos combine crispy beef smash tacos with a creamy, tangy street corn topping for an easy dinner that feels a little different from regular taco night. The crispy edges on the beef paired with the cool corn salad create the perfect mix of textures and flavors.
They come together quickly and work well for weeknight dinners, casual parties, or game day spreads. The street corn topping adds fresh lime, jalapeño, Cotija cheese, and TajÃn for that classic elote-inspired flavor in every bite.
Helpful Tips
- Flatten the beef thinly across the tortilla so it cooks evenly and crisps around the edges.
- Chill the street corn mixture before serving so the flavors have time to blend together.
- Use a burger press or heavy skillet while cooking to help create that crispy smash taco texture.
You Might Also Like
Elote Smash Burger Tacos
These Elote Smash Burger Tacos combine crispy beef smash tacos with a creamy, tangy street corn topping for an easy dinner that feels a little different from regular taco night.
Ingredients
For the tacos:
- 1 pound ground beef
- 1 teaspoon paprika
- 1/2 teaspoon EACH salt and pepper
- 8 small flour tortillas
- 1/4 cup Cotija cheese
- 1 Tajin and lime cut into wedges, garnish
- 1/4 cup cilantro chopped
For the corn topping:
- 10 ounce can of corn or 2 ears of corn on the cob
- 1/4 cup mayonnaise
- juice from 1/2 lime plus zest of that lime
- 2 green onions chopped
- 1 jalapeno diced
- 1/4 teaspoon chili powder mild to hot
- 1/4 teaspoon salt
Instructions
- In a bowl, combine the ground beef, paprika, salt and pepper. Mix well.
- For the elote corn topping combine the corn, mayonnaise, lime juice, green onions, jalapeno, chili powder, and salt in a bowl. Mix to combine. Cover and refrigerate until the tacos are ready.
- Divide the ground beef into 8 equal portions (about 2 ounces each). Press one portion of beef directly onto each tortilla, flattening it evenly with your fingers until the tortilla is fully covered. It should be at least an inch bigger than the tortilla since it will shrink while cooking.
- Heat a large skillet or griddle over medium-high heat. Place the tacos, beef side down, onto the hot surface. Depending on your pan size, you may need to work in batches. Press down firmly on the tortilla side using a second skillet, burger press, or another heavy object. Cook for 2–3 minutes, until the beef is crispy on the edges. Flip once if you want the tortilla to be crunchy.
- Top the taco with the elote corn topping, cotija and cilantro. Serve with a lime wedge.
Nutrition
Calories: 665kcalCarbohydrates: 46gProtein: 29gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 95mgSodium: 1217mgPotassium: 587mgFiber: 4gSugar: 6gVitamin A: 709IUVitamin C: 6mgCalcium: 165mgIron: 5mg
Tried this recipe?Let us know how it was!
