Easy Cheeseburger Tacos Food

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Cheeseburger Soft Tacos image

You won't find these at your favorite burger joint. This unique way to make a cheeseburger is sure to be a hit.

Provided by Mission Foods

Categories     Trusted Brands: Recipes and Tips     Mission®

Time 20m

Yield 4

Number Of Ingredients 9

4 (6 inch) Mission® Fajita Flour Tortillas
1 pound lean ground sirloin
salt to taste
pepper to taste
1 cup shredded sharp Cheddar cheese
1 red tomato, cut into 1/4-inch slices
2 leaves green leaf lettuce, small leaves
1 large red onion, 1/4-inch slices pulled into rings
12 dill pickle slices


  • Separate ground beef into 4 equal parts (4 ounces each); form each part into 4 thin half moon shape patties. Try to shape each patty to fill half of a tortilla.
  • Heat a 10-inch non-stick skillet (or use a square, deep-walled non-stick electric skillet) over medium high heat.
  • Season each hamburger patty with salt and pepper and cook for 3 minutes a side or to your desired temperature.
  • Near the end of desired cooking time, evenly sprinkle each patty with 1/4 cup of Cheddar cheese and allow the cheese to melt. Remove cheeseburgers and reserve hot.
  • Warm tortillas in a microwave for 10 seconds.
  • For 1 serving: Place a hot cheeseburger on one half of a warmed tortilla and top with 1 tomato slice,1 lettuce leaf, onion rings and 3 pickle slices. Fold the tortilla in half and serve.
  • Repeat the build for the remaining 3 servings.

Nutrition Facts : Calories 481.2 calories, Carbohydrate 22.5 g, Cholesterol 119.5 mg, Fat 26.4 g, Fiber 2.5 g, Protein 36.9 g, SaturatedFat 12.6 g, Sodium 813.9 mg, Sugar 4 g


Easy Cheeseburger Tacos image

My 7-year-old daughter requested cheeseburger tacos for dinner one night, so I created this and all the kids loved it! The adults also raved after tweaking their tacos by adding onions, peppers, hot sauce, etc. to the meat mixture. Serve with hamburger toppings on the side. This is a very kid friendly recipe!

Provided by Lisa Altmiller

Categories     Trusted Brands: Recipes and Tips     Sparkle

Time 55m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
¼ teaspoon ground black pepper
¼ teaspoon salt
½ teaspoon garlic powder
½ cup ketchup
6 (8 inch) flour tortillas
1 (8 ounce) package shredded Mexican cheese blend
½ cup sour cream
⅓ cup ketchup


  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Heat a large skillet over medium-high heat. Cook and stir beef with black pepper, salt, and garlic powder in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low and mix 1/2 cup ketchup into beef.
  • Lay a tortilla onto a work surface and place about 1/3 cup beef mixture and 1/4 cup shredded cheese onto tortilla in a line down the center. Roll tortilla over meat and cheese, fold in top and bottom to enclose filling, and finish rolling into a burrito shape. Repeat with remaining tortillas and filling. Place filled tortillas into prepared baking sheet and sprinkle remaining Mexican cheese blend on top. Cover dish with aluminum foil.
  • Bake in the preheated oven until dish is heated through and cheese topping has melted, 20 to 25 minutes. Stir sour cream with 1/3 cup ketchup in a bowl and top each serving with the sour cream sauce.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 38.4 g, Cholesterol 94.6 mg, Fat 29.7 g, Fiber 1.8 g, Protein 28.6 g, SaturatedFat 15.7 g, Sodium 1160.2 mg, Sugar 8.7 g


Kids Can Make: Taco Cheeseburger image

Here are two things children (and adults!) love in a fun little package. For little kids: Let them help tear the cheese and measure the salsa. For big kids: Let them help shape and season the beef patties and shred the lettuce. Everyone can assemble his or her own taco. The generous amount of taco seasoning on the burgers, plus cooking them in a cast-iron skillet, gives them a crispy, flavorful crust.

Provided by Food Network Kitchen

Time 30m

Yield 8 tacos

Number Of Ingredients 11

3 tablespoons chili powder
1/2 teaspoon ground cumin
Kosher salt
1 1/2 pounds ground round beef
2 tablespoons vegetable oil
4 slices American cheese, halved
8 corn tortillas or hard taco shells
1 cup shredded iceberg lettuce
1 tomato, halved and thinly sliced
1/4 cup salsa or taco sauce
Sour cream, for serving


  • Preheat the oven to 400 degrees F.
  • In a small bowl, combine the chili powder, cumin and 1 teaspoon salt. Stir until well mixed.
  • Divide the ground beef into 4 equal sections, about 6 ounces each. Gently form the meat into thick disks, then place on a piece of wax paper. Press the patties until they're about 1/2-inch thick and 6 inches in diameter. Sprinkle each patty on both sides with the spice mix, using about 1/2 tablespoon per burger. Cut each patty in half, giving you 8 pieces.
  • Heat a 10-inch cast-iron skillet over medium heat for 3 minutes. When the skillet is hot, add 1 tablespoon of the oil and 4 of the patties. Cook until the meat is browned half of the way up the side, 2 1/2 to 3 minutes. Flip and cook on the other side. Place a half-slice of cheese (torn into a few pieces so it fits on the burger) to cover the patty and melt over the top. Cook until the patty is well-browned on the bottom, another 2 1/2 minutes. Remove the burgers to a plate, tent with foil, to allow the juices to redistribute, at least 5 minutes. Scrape out any crusty bits on the bottom of the skillet and pour off the extra grease. Add the remaining tablespoon of oil and repeat the process for the remaining 4 patties.
  • If using hard taco shells, place them on a baking sheet and warm in the oven for about 5 minutes. If using soft tortillas, wrap the stack of 8 in foil and warm for 5 minutes.
  • Line the center of each taco with some lettuce, insert a patty and 2 tomato slices, then top with 1 teaspoon salsa and some sour cream, and serve.


Cheeseburger Tacos image

These are just like cheeseburgers except they are served in taco shells. For Diehard cheeseburger fans, you can still add your pickle! This is also fun for tailgating parties! I used all Old El Paso Brand for this recipe. I got this recipe from an Old El Paso Cookbook.

Provided by KGCOOK

Categories     Meat

Time 20m

Yield 12 serving(s)

Number Of Ingredients 7

1 (4 5/8 ounce) box taco shells, 12 count (Old El Paso)
12 slices American cheese
1 lb lean ground beef
1 cup cheese and salsa dip (Old El Paso brand)
12 lettuce leaves
12 slices tomatoes
3/4 cup thick & chunky salsa (Old El Paso brand)


  • Heat oven to 350 degrees.
  • Line each tack shell with 1 slice of cheese.
  • Arrange taco shells on an ungreased cookie sheet (cheese will fall to one side).
  • Bake 5 to 7 minutes or until cheese is melted.
  • Meanwhile, in a 8 inch skillet, cook beef over medium high heat until done.
  • Drain well and return to skillet.
  • Stir in cheese dip and cook until heated through.
  • To serve: spoon about 2 tablespoons beef mixture into each taco shell.
  • Top each with lettuce and tomato.
  • Serve with salsa.
  • Don't forget the pickles for those diehard cheeseburger fans!

Nutrition Facts : Calories 199.6, Fat 11.6, SaturatedFat 5.2, Cholesterol 38.2, Sodium 375.3, Carbohydrate 11.1, Fiber 1.6, Sugar 1.3, Protein 13.3


Quick & Easy Taco Burger Casserole image

A new twist on an old favorite! Feeds a family of 6-8, and is great on a cold winter night. I came up with this recipe when I was trying to get my husband to eat more family-style casserole dishes (he's not a fan of casseroles). I served it right out of the oven, bubbling hot, with a slice of crusty french bread and a small dinner salad. He ate three helpings and told me that I should definitely put "that one" in my recipe box.

Provided by zbigbass

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 medium onion, chopped
1 (1 1/4 ounce) package taco seasoning
3/4 cup water
1 (14 1/2 ounce) can sweet corn
2 (10 1/2 ounce) cans condensed tomato soup
1 cup cheddar cheese (grated)
4 cups macaroni noodles (cooked al dente)
1/4 cup green pepper (chopped)
1/4 cup black olives (chopped or sliced)


  • Cook macaroni noodles according to package directions for al dente, drain and rinse with cold water. Set aside. In a large skillet, brown ground beef with onion, drain. Return meat mixture to skillet, stir dry taco seasoning mix into meat mixture along with water. Cook over medium heat, stirring occassionally, for 10 minutes. Add the corn, tomato soup, cheddar cheese and cooked macaroni noodles to the meat mixture and stir until well blended. Turn mixture into a greased, large oblong casserole dish. Cover, and bake at 350 degrees for 45 minutes. Remove cover and bake an additional 15 minutes or until bubbly. You may add extra grated cheese to top the casserole, if you wish, during the last 15 minutes of baking time.


Bacon Cheeseburger Tacos image

I made these up one night when I was confronted with a pound of ground beef and didn't want to make either burgers or tacos ... so why not combine the two? I used the white corn taco shells that come 12 in a 4.6 oz. box so they're kind of small; if you use larger shells the yield will be less; yield also depends on how much you fill 'em up! Also, a little of the tangy "taco sauce" I created goes a long way.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 50m

Yield 10-12 tacos

Number Of Ingredients 15

1 1/4 lbs ground beef (preferably ground sirloin)
4 slices bacon, diced
2 green onions, sliced,white and part of green
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon liquid smoke (I use hickory)
6 tablespoons ketchup
3 teaspoons ballpark mustard
1 1/2 teaspoons chili powder
12 small taco shells (12 to a 4.6 oz. box; use a different size if you like)
lots of shredded sharp cheddar cheese


  • In a saucepan, cook the diced bacon until lightly crisp; pour off all but about a half tablespoon of bacon grease.
  • Add ground beef and green onions and cook together until beef is thoroughly cooked through, then stir in chili powder, salt, pepper and Liquid Smoke and cook together another 10 minutes.
  • Combine the"taco sauce" ingredients in a small bowl.
  • Assemble tacos: Fill taco shells with bacon-ground beef, then a drizzle of the taco sauce then shredded sharp cheddar cheese.
  • Heat in an oven or microwave until cheese is melted (has to be like a real cheeseburger, you know- LOL!), then add lettuce, tomato and onion.
  • Yum!

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Top Asked Questions

How to make Taco soup with ground beef?
In a large skillet over medium heat, brown the ground beef in the olive oil with the chopped onion and bell pepper. Cook while stirring until ground beef is no longer pink. Drain grease. Add the cheese soup, shredded cheese, milk, and taco seasoning mix. Taste and add salt and pepper, as needed. Stir in the hot drained pasta.
What do you put on a beef chuck Taco?
Beef chuck is simmered with onion, cilantro and peppers to make a lively taco stuffing. Soft and freshly-made yeast fry breads are topped with a tomato and ground beef chili, lettuce, cheese, and your other favorite taco toppings in this traditional version.
What kind of tacos can you make in a bag?
From Korean beef tacos to cheeseburger tacos, find dozens of unique taco recipes, as well as plenty of the classic version. This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos. I love Taco in a Bag!
How do you cook cheddar cheese on a flour tortilla?
Add slices of cheddar and cover until melted, about 4 minutes. Scoop meat and cheese mixture into flour tortillas and garnish with lettuce, tomatoes, pickles, ketchup and mustard. Serve.

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