Name: Blackstone Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tbsp olive oil; 1 pound 80/20 ground beef; 1 packet taco seasoning; 12 crunchy corn taco shells; 1 1/2 cups shredded iceberg lettuce; 1 diced roma tomato; 1 1/2 cups shredded Mexican blend cheese; 3/4 cup sour cream

Jump to Recipe

Blackstone Tacos are a tasty and simple way to level up your weekly meal rotation. Taking your tacos to the Blackstone is an excellent opportunity to get outside and enjoy the beautiful weather while whipping up a delicious meal for your family at the same time. This meal takes less than 30 minutes to prepare and is incredibly easy to customize. You can make protein swaps so the dish fits your family’s liking without the extra hassle of multiple pans on the stove, and you can pile your tacos high with an endless combination of savory toppings to make them perfect for your taste buds. Plus, the speedy cleanup means you won’t spend all evening washing a mountain of dishes and can, instead, take some well-earned relaxation time.

This recipe is perfect for folks who have to cater to various taste preferences. Setting it up in a DIY format will allow everyone to build a plate to their liking with no fuss. Plus, it’s easy to make extra servings to enjoy later in the week. Not sure what to serve with tacos? This recipe tastes great alongside your favorite Mexican rice or cilantro lime rice and refried beans. Even a simple watermelon berry salad can be a refreshing addition to the table.

A white plate with three fully assembled tacos. In the background is a smaller plate with two additional tacos and a bowl of taco meat.

Why You Should Try This Recipe

Large batch friendly: While cooking on the stovetop limits you to how much beef can fit in your skillet, you can easily cook 2-3 times a normal amount on the Blackstone. This makes it easy to either cook for your small family or scale the recipe up to serve tacos for a party. The Blackstone’s large cooking surface also allows you to heat several tortillas at a time, quickly ensuring all parts of the meal are ready to serve without anything getting cold.

Easy to customize: Making multiple protein options is easier than ever thanks to Blackstone’s cooking zones. You can stick with beef, opt for chicken, or choose to griddle up shrimp and steak for a surf and turf combo.

Simple clean-up: Stovetop tacos aren’t complicated but when you’re cooking meat and tortillas, it’s easy to dirty multiple pans. By using a griddle, you can just cook everything on one surface. This recipe is very quick to clean up, especially if done promptly after your meal.

The ingredients to make Blackstone tacos in separate small bowls. The ground beef sits at the center.

Ingredients in Blackstone Tacos

1 tablespoon oil: A drizzle of oil will prevent the taco seasoning from sticking to the griddle. While your Blackstone should be regularly oiled after cleaning, a little extra oil or a spritz of cooking spray will prevent the seasoning from sticking. You can use olive oil, vegetable oil, or whichever cooking oil you prefer.
1 pound ground beef: 80/20 ground beef is the go-to for Blackstone tacos. While you can use a leaner type, the extra fat will help it brown and avoid dry, chewy meat.
1 (1-ounce) packet taco seasoning: Feel free to use your favorite brand of taco seasoning in the spice level you enjoy. Whether that’s homemade or you choose to buy a store-bought packet, it will work great. If you enjoy a little zesty flavor, add 2 tablespoons of dry ranch into your taco seasoning as well… it’s delicious!
12 Crunchy Taco Shells: This recipe uses crunchy taco shells, but feel free to use soft tortillas and follow the same warming method. Just be sure to keep a close eye on them to avoid burning.
1 1/2 cups Mexican blend cheese: Cheese is a must! Feel free to use your preferred blend. Monterey jack and pepper jack will always taste great in tacos.
1 1/2 cups shredded iceberg lettuce: Lettuce adds a fresh crunch to the tacos.
3 Roma tomatoes: Look for firm Romas with a deep color for the best taste. Alternatively, use your favorite jarred salsa or whip up a batch of pico de gallo.
3/4 cup sour cream: Sour cream is the perfect way to top off your tacos because it adds moisture and a refreshing taste that complements the smokiness of the taco seasoning.

Instructions For Making Blackstone Tacos

1. Preheat the Blackstone and drizzle with oil. Place the ground beef onto the griddle and use a metal spatula to break it into crumbles. Continue cooking for 7-10 minutes until fully cooked and no pink remains.

A close up of a spatula breaking apart ground beef on the Blackstone

2. Sprinkle the taco seasoning on top of the beef. Use the spatula to fold the seasoning into the meat. Scrape away the beef fat as it accumulates around the meat.

A photo of the browned ground beef on the Blackstone sprinkled with taco seasoning.

3. Scoop the meat into a bowl and set aside. Scrape the griddle to remove any leftover seasoning or meat pieces. Then, place the taco shells onto the Blackstone in an even layer. Cook the tortillas for 30-60 seconds per side until lightly browned to your liking.

Three rows of crunchy taco shells on the griddle.

4. Build the tacos: Layer meat and cheese on top of each taco and add toppings. Serve warm.

An overhead of three tacos on a white plate. To the side sits the bowl of cooked meat, additional shells, and small bowls filled with toppings.

Variations and Substitutions

Swap the beef: Feel free to use chicken, shrimp, or steak for these tacos. Chicken and steak will work best if sliced into strips or small cubes first. Just be sure to adjust the cooking time to ensure they reach their respective internal temperatures for doneness. Use these Blackstone chicken fajitas as a guide.
Switch up the tortillas: Blackstone beef tacos taste great with both flour and corn tortillas. Low-carb tortillas will work great on the griddle as well.
Customize the toppings: The toppings allow you to make this meal your own. Add your salsa, hot sauce, beans, jalapenos, onions, or guacamole for a complex-tasting and satisfying meal.

Tips and Tricks for Making Blackstone Tacos

Start it low: If you’re new to Blackstone cooking, it’s important to get a feel for the temperature controls. You might be surprised that even on medium heat, the griddle surface can start to cook the meat more quickly than you want, resulting in tough meat crumbles. Start on medium-low and slowly increase if it seems not to be cooking fast enough. Remember, aside from simply cooking the meat, you want to give it ample time to render the fat and absorb the spices.
Making a batch for the week? Store leftover taco meat in the refrigerator for up to three days for the best flavor. Besides tacos, you can use it in taco salad, bowls, or taco pasta.
To freeze taco meat: If you are a batch cooker, the Blackstone is a great place to double (or triple!) up your usual recipe size and freeze some for later. To freeze Blackstone taco meat, allow it to cool completely. Then, place the desired amount into a freezer storage bag and remove as much air as possible. Lay it completely flat in the freezer until it’s frozen. Freezing it flat will make it easier and faster to thaw than a frozen ball of taco meat.
To thaw: Submerge the freezer bag in cool water for 10-15 minutes until thawed, then warm the meat in a skillet until heated throughout.

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