Crispy cheesy ground beef tacos cooked on the Blackstone, topped with roasted tomatillo salsa verde and cool sour cream.

I grew tomatillos this year for one very specific reason: fresh salsa anytime I want it. And once that first batch of roasted salsa verde hit these crispy Blackstone tacos, I knew this recipe was going straight into the regular rotation. The salsa is bright, tangy, smoky, and just spicy enough to cut through the richness of seasoned beef and melty Chihuahua cheese.

These tacos are simple, crunchy, cheesy, and loaded with flavor. Corn tortillas get crisped in oil until golden, the beef gets seasoned with your favorite taco seasoning or Blackstone Smashburger seasoning + chili powder, and everything comes together with sour cream and a generous spoonful of homemade salsa verde. It is taco night with garden-fresh energy.

If you do not have a Blackstone you can still make this in the kitchen BUT I highly recommend you do get one! They are so fun to cook on.

Recipe Overview

• Recipe type: Blackstone griddle tacos
• Main filling: seasoned ground beef and Chihuahua cheese
• Tortillas: corn tortillas crisped in oil
• Salsa: roasted tomatillo salsa verde
• Best for: taco night, garden harvest meals, game day, or casual entertaining
• Yield: about 10 to 12 crispy tacos

Ingredients

For the Roasted Salsa Verde

• 1 1/2 pounds tomatillos, husked and rinsed
• 1 to 2 jalapeños or serranos, depending on heat preference
• 1/2 white onion
• 3 garlic cloves, peeled
• 1/2 cup fresh cilantro
• Juice of 1 lime
• 1 teaspoon kosher salt, plus more to taste

For the Crispy Beef Tacos

• 1 pound ground beef
• 1 packet favorite taco seasoning, or 1 tbsp Blackstone Smashburger+ 2 tsp chili powder (trust me it is amazing)
• 1/4 cup water, as needed
• 10 to 12 corn tortillas
• 1 1/2 to 2 cups shredded Chihuahua cheese
• High-heat oil, such as Graza, avocado, canola, or vegetable oil, for crisping
• Sour cream, for serving
• Lime wedges, cilantro, or diced onion, optional

Cooking Instructions

1. Roast the salsa verde ingredients

Heat the Blackstone or a dry skillet over medium-high heat. Add the tomatillos, peppers, onion, and garlic. Roast until the tomatillos are softened and blistered, the peppers are charred, and the onion has a little color. Turn everything as it cooks so the vegetables pick up smoky flavor without burning too deeply.

2. Blend the salsa

Transfer the roasted vegetables to a blender or food processor. Add cilantro, lime juice, and salt, then blend until smooth or slightly chunky, depending on how you like your salsa. Taste and adjust with more salt or lime juice. Set aside while you cook the tacos.

3. Season the ground beef

Preheat the Blackstone to medium-high heat. Add the ground beef and break it apart as it browns. Sprinkle with your favorite taco seasoning, or use Blackstone Smashburger/Chili powder for a bold, savory kick. Add about 1/4 cup of water to help the seasoning coat the meat evenly, then cook until the beef is fully browned and flavorful.

4. Build and crisp the tacos

Push the beef to a cooler side of the griddle.  Add a thin layer of oil to the hot side of the Blackstone. Place the corn tortillas in the oil for a few seconds to soften, then add Chihuahua cheese and a scoop of seasoned beef to one side of each tortilla. Fold the tortillas over the filling and press gently with a spatula.

5. Cook until golden and crunchy

Cook the tacos for 2 to 3 minutes per side, or until the tortillas are deeply golden, crisp, and crunchy and the cheese is melted inside. Add more oil as you go. Work in batches if needed so the tacos have room to fry instead of steam.

6. Top and serve

Transfer the crispy tacos to a rack or platter. Spoon roasted salsa verde over the top, add a drizzle of sour cream, and finish with lime, cilantro, or diced onion if you like. Serve right away while the shells are crunchy and the cheese is hot and melty.

Tips for the Best Blackstone Tacos

• Warm the tortillas in oil before filling so they fold without cracking.
• Do not overfill the tacos; a modest scoop of beef and cheese makes them easier to crisp and flip.
• Keep the griddle hot enough to fry the tortillas, but not so hot that they burn before the cheese melts.
• Use Chihuahua cheese for a creamy melt, or swap in Oaxaca, Monterey Jack, or a Mexican cheese blend.
• Set finished tacos on a wire rack instead of stacking them so they stay crispy.

Serving Notes

These tacos are best eaten immediately, when the tortillas are still shatteringly crisp and the cheese is melted into the beef. The roasted tomatillo salsa verde brings brightness, the sour cream cools everything down, and the seasoned beef gives every bite that rich taco-night flavor. If you grew tomatillos in the garden, this is exactly the kind of recipe that makes the harvest feel worth it.