cheeseburger tacos with chipotle cheddar queso
Cheeseburger Tacos. Because ‘Merica.
These tacos are so fun. Like a trip to the ballpark but players wear sombreros instead of caps. If age has brought me any wisdom it’s that anything can be stuffed into a tortilla. What’s even more fun about cheeseburger tacos is you can be devious and trick your family into thinking traditional cheeseburgers are on the menu and then last minute you whip these guys out and surprise everyone. If they don’t like it? Tell them to get a sense of humor, dang it.
Very few steps involved in this dinner. Sauté some vegetarian or regular beef with a little bit of onion and garlic, pile it atop a tortilla filled with greens and cap it with tomato slices. The real kicker, though, is the spicy queso drizzled generously to seal the deal. You can use as much or as little chipotle as you wish depending on your spice tolerance. I found 1 tablespoon sufficient for me, but if you like your mouth to burn like a dragon’s, add another hit or two.
Before you ask about the onion rings, I for one recommend you make some. I haven’t perfected the recipe for those yet – breading vegetables isn’t entirely my strong suit excepting broccoli – but plenty of awesome ones exist and if you’re a deep frying masterchef, all the better. You could bake some French Fries as well, if you want to be aptly excessive.
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Want some more saucy taco ideas?
Chipotle Honey Sweet Potato Quinoa Tacos with Caramelized Onion Beer Queso
Coconut Lime Crusted Fish Tacos with Apple Cranberry Chutney
Chorizo Breakfast Tacos with Elote Sauce
Ingredients
- 2 lb vegetarian beef ground, or real beef
- 1/2 cup diced onion
- 1 tbsp garlic powder
- 1 tbsp Worcestershire sauce (omit if using real beef)
- kosher salt and pepper, to taste
- lettuce, tomato, and onion rings, to serve
- 8-10 corn or wheat tortillas
chipotle cheddar queso
- 2 tbsp butter
- 2 tbsp all purpose flour
- 2 cups milk (oat, whole, or half and half)
- 1 1/2 cup shredded sharp cheddar cheese
- 1-2 tbsp chipotle chiles in adobo
Instructions
- First prep the queso. Melt butter over medium heat in a small saucepan. Once it begins crackling, vigorously whisk flour. Slowly stream milk into pan, whisking constantly. Add cheese and whisk until melted, then finish with chipotle peppers and sauce. Taste and adjust for salt and pepper, as desired. Keep warm, stirring occasionally.
- In another skillet or pan, heat 1 tbsp olive oil over medium. Brown vegetarian beef or real beef with onion, garlic powder, Worcestershire (if using), and salt and pepper, for about 5-8 minutes.
- Warm tortillas in a microwave for 10-15 seconds under a damp paper towel or cloth. To assemble tacos, add lettuce to the bottom of each tortilla, then spoon beef evenly into each. Garnish with tomatoes and drizzle queso generously overtop. Serve with crispy onion rings.
