Take your ground meat and put it in a bowl. Add salt, pepper, paprika, chili powder, garlic powder, onion powder.

Mix it gently. Don’t mash it aggressively — just mix enough so things are coated.

If you want the meat extra juicy, add a teaspoon of oil.

If your meat already has fat, skip it.

That’s it for this step. No overthinking.

Smashed tacos need a hot pan — medium-high works best.

Don’t splash too much oil. Just enough so nothing sticks.

Let the pan heat for a minute.

(It’s worth waiting — cold pans don’t give that crisp edge.)

Take a small ball of meat — about the size of a golf ball.

Place it in the pan.

Put a tortilla directly on top of the meat ball.

Now take your spatula… and smash.

Press firmly. The meat spreads into a thin layer under the tortilla.

You’ll hear the sizzle. That’s the good part.

Let it cook meat-side-down for 2–3 minutes until crisp.

Flip it carefully.

Now the tortilla side cooks, the meat stays attached, and everything starts smelling amazing.

Right after flipping, add cheese on the meat side.

Cheddar works. Mixing cheese works. Whatever melts is perfect.

Let it melt naturally as the tortilla gets a little toasty.

You can cover it with a lid for 10–15 seconds if you want a cheesier melt.

Once your smashed taco looks crispy, golden, and melty — take it off the pan.

Add your toppings:

lettuce

onions

tomatoes

sour cream

jalapeños

salsa

whatever makes you happy

Acid from lime juice at the end? Highly recommended.

And you're done. Seriously. That’s it.