Bacon Cheeseburger Tacos

by Susan on January 22, 2018

bacon cheeseburger tacos

My husband was traveling for over a week recently; I indulged the kids a bit in his absence by letting them pick some of their favorites for dinner. My daughter requested that we honor Taco Tuesday, but her little bro asked for cheeseburgers the same night. How to appease the masses? Present the ultimate kid-friendly mashup.

I seasoned the beef like I do when I make another favorite, my cheeseburger pizza. We then topped our tacos off as we would our favorite burgers: shredded cheese, tomatoes, lettuce and lots of pickles!

My kids have a soft spot for crunchy taco shells, so that’s what I served up (you can get organic shells at both Trader Joe’s and Whole Foods). I had plenty of meat leftover, so used gluten-free tortillas to create cheeseburger quesadillas for lunch the next day.

As written this recipe is gluten-free. You can use any ground meat and use Daiya or a similar vegan cheese to make it dairy-free as well.

Bacon Cheeseburger Tacos

2-3 slices nitrite-free bacon, chopped
1 medium onion, diced
1 lb. ground beef or turkey
salt, pepper & garlic powder
1/2 cup organic ketchup
3 tbs. yellow mustard
2 tsp. Worcestershire sauce
taco shells or soft tortillas
toppings of choice: shredded cheddar cheese, shredded lettuce, chopped tomatoes, chopped pickles etc.

Cook bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to a paper towel-covered plate. Drain all but 1 tsp. of bacon fat from the skillet. Add beef and onion to skillet, using a wooden spoon to break up the meat. Cook until the meat is no longer pink and onion is soft. Stir in ketchup, mustard and Worchestershire sauce and season with salt, pepper and garlic powder to taste.

Warm taco shells or tortillas according to package directions and fill with meat mixture. Top as desired and enjoy!

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