Jalapeño Popper Smashed Tacos
Ingreadient
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6 slices bacon
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1 pound ground sirloin or ground round beef
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1/2 cup finely chopped jalapeños
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1/2 teaspoon garlic powder
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3/4 teaspoon salt
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1 1/2 cups shredded Cheddar cheese, divided
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10 (6 inch) flour tortillas
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2 ounces cream cheese, softened
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1/2 cup sour cream
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1 tablespoon lime juice
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1/4 cup chopped cilantro, or as needed
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1 cup shredded lettuce, or as needed
Direction
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
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Combine ground beef with jalapeños, garlic powder, salt, crumbled bacon, and 3/4 cup shredded cheese in a bowl. Spread beef mixture to the edges of each tortilla; set aside.
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Preheat a griddle to medium-high heat. Meanwhile, mix cream cheese with sour cream, lime juice, and salt and set aside.
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Place tacos meat-side down on hot griddle. Cook, undisturbed, until golden brown and slightly crisp, about 3 minutes. Flip and cook until lightly toasted, 30 seconds to 1 minute more. Fold tacos in half and top with sour cream mixture, remaining cheese, cilantro, and shredded lettuce.
