
Everything awesome about a cheesy bacon burger gets tucked into these tacos that you can eat with your hands. Perfect for fast weeknight meals or when I want to pull off something impressive without breaking a sweat. You'll get all that burger joint taste in a simple, crowd-pleasing package.
After a long hot day, I gave these a shot and now tacos are our top request. Burgers have taken a back seat, especially at our game day get-togethers since these vanish fast.
Must-Have Ingredients
- Soft taco shells: Eight shells—you'll want to warm them up first They hold everything without falling apart
- Shredded lettuce: About half a cup for that fresh bite Use any crunchy lettuce like iceberg or romaine
- Shredded cheddar cheese: One cup gives gooey cheese pull Freshly shredded melts best
- Ground beef: A pound packs in rich, juicy flavor Ground chuck is super tasty here
- Diced pickles: A quarter cup for tangy punch Pick your favorite dill slices for zip
- Burger sauce or mayonnaise: A quarter cup for creamy goodness Go for your favorite or blend mayo with ketchup and relish
- Cooked bacon: Half a pound crumbled up goes a long way Thicker cuts stay crispier
Taco Building Walkthrough
- Drizzle and Serve:
- Give each taco a squirt of burger sauce or mayo Want more? Put extra on the side for dipping These are best hot and cheesy so eat right away
- Put it All Together:
- Start with a warm shell Add beef first then pile on bacon Toss in cheese, lettuce, and the pickles in whatever order you prefer It’ll all taste amazing
- Heat the Shells:
- Use the stove or microwave to get your shells warm and bendy This helps fillings stay in and keeps things neat
- Cook That Beef:
- Break up the ground beef in a hot pan Medium is perfect—it’ll brown in six to eight minutes Stir until there’s no pink left Pour out the extra grease Set the beef aside for later layers

The way the cheddar melts in with salty bacon is unbeatable in every bite. My kids sneak extra pickles onto theirs, and Friday movie dinners just aren't the same without them now.
How to Store Leftovers
Put taco meat and bacon in one airtight container, and shells in another. That way, nothing turns soggy. The beef and bacon mix lasts up to three days in the fridge. When you want some more, just heat up the filling and make new tacos as needed.
Easy Ingredient Swaps
If you'd rather have lighter tacos, try ground chicken or turkey instead of beef. Use mozzarella or pepper jack if you're out of cheddar. Romaine lettuce and sweet relish work just fine if you’re missing pickles or iceberg.

Fun Ways to Serve
Pair with some crispy fries, kettle chips, or a bright green salad to round things out. Or go big and set up a taco bar with extras like avocado, sautéed onions, or fresh tomato slices for everyone to customize.
Where the Idea Comes From
This dish borrows vibes from old-school burger joints and diners. Mixing taco vibes with those classic bacon cheeseburger flavors brings serious comfort with a playful twist in every bite.
Common Recipe Questions
- → What’s the trick to keeping taco shells crisp?
Don’t add fillings until it’s time to dig in. Holding off on assembly helps the taco shells stay crunchy instead of soft.
- → Could I swap in a different cheese?
For sure! Swap cheddar for anything that melts nicely—mozzarella, pepper jack, or whatever you happen to love.
- → Which toppings should I put on them?
Go for sliced avocado, a handful of diced tomato, crunchy onion, jalapeño, or a kick of spicy ketchup—mix it up!
- → What if I want to prep ahead?
Pre-make your fillings and stash them in the fridge. Just fill your tacos at the last minute so nothing gets soggy.
- → What’s the best way to keep leftovers fresh?
Keep taco shells and fillings apart in tightly closed containers. Both can chill in the fridge for around three days.