The idea for these Loaded Bacon Cheeseburger Tacos came from one of those chaotic, midweek evenings when dinner needed to be fast, filling, and most importantly, something the whole family would actually eat without complaints. I’d planned burgers, but then I realized I was completely out of buns.
Of course. I scanned the fridge and pantry and spotted a pack of soft taco shells, half a bag of shredded cheddar, leftover bacon from breakfast, and some ground beef defrosted on the counter. That’s when it clicked, “why not turn our favorite cheeseburgers into tacos?”
What came out of that last-minute pivot was a meal that has since become a regular part of our rotation. My husband said it reminded him of a late-night diner cheeseburger wrap from his college days, and the kids were all in because, well—tacos.
There’s something playful about eating a cheeseburger in taco form, with all the flavors you love wrapped in something warm and soft. It’s hearty, cheesy, salty, tangy, and a little messy in the best way. And when you drizzle that burger sauce on top? Game over.
Short Description
A fun twist on the classic cheeseburger—these soft tacos are packed with seasoned ground beef, crispy bacon, shredded cheese, and tangy pickles, all wrapped in warm taco shells and finished with a drizzle of burger sauce.
Key Ingredients
- 1 lb ground beef
- ½ lb cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- ½ cup shredded lettuce
- ¼ cup diced pickles
- 8 soft taco shells
- ¼ cup burger sauce or mayonnaise
Tools Needed
- Large skillet
- Slotted spoon or spatula
- Measuring cups
- Serving platter or plates
- Small bowl for burger sauce
Cooking Instructions
Step 1: Brown the Beef
Heat a skillet over medium heat. Add ground beef and cook for 6–8 minutes, breaking it into small crumbles as it browns. Season lightly with salt and pepper. Once fully cooked, drain any excess fat and set aside.
Step 2: Warm the Shells
While the beef rests, warm the soft taco shells according to package instructions—usually about 30 seconds in the microwave wrapped in a damp paper towel, or a quick flip in a hot, dry skillet.
Step 3: Assemble the Tacos
Fill each taco shell with a layer of ground beef, followed by crumbled bacon, shredded cheddar cheese, lettuce, and diced pickles.
Step 4: Add the Finishing Touch
Drizzle each taco with a spoonful of burger sauce or mayo. Serve immediately while hot and cheesy.
Why You’ll Love This Recipe
All-in-One Flavor Bomb: All the best parts of a cheeseburger in taco form—juicy beef, melty cheese, salty bacon, and that crisp bite of pickle.
Kid-Approved: Fun to eat, totally customizable, and no need for forks or knives.
Quick Weeknight Dinner: On the table in under 30 minutes, using ingredients you likely already have.
Easy to Scale: Double the ingredients and you’ve got the perfect party food or game day snack.
Crowd-Pleasing Combo: A marriage of two comfort foods—burgers and tacos—what’s not to love?
Mistakes to Avoid & Solutions
Dry Ground Beef: If the meat looks too dry, mix in a tablespoon of burger sauce or mayo after cooking to keep it juicy.
Overloading the Tacos: These may be tempting to stuff to the brim, but a little goes a long way to prevent them from falling apart.
Cold Shells: Cold tortillas tear and make the whole experience less satisfying. Warm them just before serving.
Skipping the Pickles: The acidity cuts the richness and pulls the whole flavor profile together, don’t leave them out!
Forgetting the Drain: Always drain the beef to keep the tacos from getting soggy.
Serving and Pairing Suggestions
Serve tacos on a big platter, buffet-style, so everyone can build their own.
Pair with baked sweet potato fries or a crisp side salad for a more complete meal.
A pickle spear or some kettle chips make for a perfect crunchy side.
For drinks, try iced tea, a light lager, or even a root beer float for fun.
Storage and Reheating Tips
Storage: Store leftover ground beef and toppings separately in airtight containers. Refrigerate for up to 3 days.
Taco Shells: Keep unused shells sealed and dry—do not refrigerate unless packaging says so.
Reheating: Reheat beef in the microwave or a skillet until warmed through. To avoid soggy tacos, reassemble only right before eating.
Freezing: Cooked beef can be frozen for up to a month—just thaw in the fridge overnight and reheat before using.
FAQs
1. Can I use ground turkey instead of beef?
Yes, ground turkey works well. Just be sure to season it generously to make up for its lower fat content.
2. What’s the best cheese for this recipe?
Sharp cheddar is classic, but pepper jack, American slices, or even a blend of cheddar and mozzarella work great.
3. Can I make these ahead of time?
You can prep all the components ahead, but assemble the tacos just before serving to keep everything fresh.
4. What’s a good burger sauce substitute?
A mix of ketchup, mayo, mustard, and a splash of pickle juice makes a quick and tasty version.
5. Are these freezer-friendly?
You can freeze the beef and bacon separately, but avoid freezing assembled tacos as they get soggy.
Tips & Tricks
Toast the taco shells for added flavor and texture.
Mix shredded cheese into the hot beef to melt it before assembling.
Add chopped onions or tomatoes for extra crunch and freshness.
Swap pickles for jalapeños if you like it spicy.
Make a mini taco bar with all the fixings for parties or picky eaters.
Recipe Variations
Spicy Cheeseburger Tacos: Add diced jalapeños to the beef and use pepper jack cheese.
Veggie Cheeseburger Tacos: Use plant-based ground meat and skip the bacon—or use veggie bacon bits.
Bacon Avocado Tacos: Top with mashed avocado or guacamole for extra richness.
Double Cheeseburger Tacos: Add an extra layer of cheese inside the shell before the beef for gooey goodness.
Bunless Version: Serve all the fillings in lettuce wraps for a low-carb option.
Final Thoughts
These bacon cheeseburger tacos came to life by accident, but they’ve become a little dinnertime legend in our house. They capture the comfort of a burger, the fun of tacos, and the ease of a weeknight meal all in one. I love meals that don’t require a fancy trip to the store or hours in the kitchen, and this one delivers big flavor without the fuss.
They’re casual enough for a Friday night but tasty enough to serve at a backyard get-together. Best of all, the leftovers (if you’re lucky to have any) reheat beautifully for lunch the next day.
If you’re on the hunt for something cozy, crowd-pleasing, and slightly outside the box—give these tacos a go. You might be surprised how often they end up back on your table.
Loaded Bacon Cheeseburger Tacos
Ingredients
- 1 lb ground beef
- ½ lb cooked bacon crumbled
- 1 cup shredded cheddar cheese
- ½ cup shredded lettuce
- ¼ cup diced pickles
- 8 soft taco shells
- ¼ cup burger sauce or mayonnaise
Instructions
- Brown ground beef in a skillet over medium heat for 6–8 minutes, breaking into crumbles. Season with salt and pepper, then drain excess fat and set aside.
- Heat taco shells in the microwave for 30 seconds or warm in a dry skillet until soft and pliable.
- Layer each shell with beef, crumbled bacon, shredded cheddar, lettuce, and pickles.
- Top with burger sauce or mayo. Serve hot and enjoy.
