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Warm beef and cooked bacon are served in soft tortillas with cheddar, lettuce and pickles. Keep cold toppings separate until assembly.
It stays crisp when it is not stirred into the hot meat.
Ingredients and measurements
- 1 lb ground beef
- 1/2 lb cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup shredded lettuce
- 1/4 cup diced pickles
- 8 soft taco shells
- 1/4 cup burger sauce or mayonnaise
Preparation and cooking
- Stage 1
Brown beef in a skillet to 160°F and drain fat. Keep warm with the separately cooked, crumbled bacon.
- Stage 2
Warm tortillas according to their package. Divide beef, bacon and cheddar among eight tortillas.
- Stage 3
Add lettuce and drained pickles, then drizzle with burger sauce or mayonnaise.
- Stage 4
Serve immediately and store leftover hot filling separately from the cold toppings.
Reheat filling to 165°F and build fresh tacos rather than reheating assembled lettuce-filled tortillas.
Why add lettuce last?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
How should leftovers be handled?
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Storage and serving
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why add lettuce last?
It stays crisp when it is not stirred into the hot meat.
- How should leftovers be handled?
Reheat filling to 165°F and build fresh tacos rather than reheating assembled lettuce-filled tortillas.