Name: Crispy Loaded Double Bacon
Ingredients: 6 medium flour tortillas; 2 tablespoons olive oil or melted butter; ½ teaspoon garlic powder; ½ teaspoon paprika; Cooking spray, for greasing the muffin tin; 1 lb (450 g) ground beef; ½ small onion, finely diced; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; ½ teaspoon salt, or to taste; ½ teaspoon freshly ground black pepper; 1 tablespoon Worcestershire sauce; 1 tablespoon ketchup, optional; 10 slices thick-cut bacon; 1½ cups (150 g) shredded sharp cheddar cheese; ½ cup (50 g) shredded mozzarella cheese, optional; ½ cup (60 g) dill pickles, finely diced; 2 tablespoons finely chopped green onions; ½ cup (25 g) shredded iceberg lettuce, optional; 1 tablespoon sesame seeds, optional; ½ cup (120 g) mayonnaise; ¼ cup (60 g) sour cream; 2 tablespoons buttermilk, or as needed; 1 tablespoon ranch seasoning mix; 2 cloves garlic, finely minced; 1 teaspoon lemon juice; 1 tablespoon finely chopped fresh parsley; ½ teaspoon onion powder; ¼ teaspoon freshly ground black pepper

Ingredients

Scale

For the crispy tortilla cups

6 medium flour tortillas
2 tablespoons olive oil or melted butter
½ teaspoon garlic powder
½ teaspoon paprika
Cooking spray, for greasing the muffin tin

For the seasoned cheeseburger filling

1 lb (450 g) ground beef
½ small onion, finely diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon ketchup, optional

For the double bacon and cheddar topping

10 slices thick-cut bacon
1½ cups (150 g) shredded sharp cheddar cheese
½ cup (50 g) shredded mozzarella cheese, optional
½ cup (60 g) dill pickles, finely diced
2 tablespoons finely chopped green onions
½ cup (25 g) shredded iceberg lettuce, optional
1 tablespoon sesame seeds, optional

For the creamy garlic ranch sauce

½ cup (120 g) mayonnaise
¼ cup (60 g) sour cream
2 tablespoons buttermilk, or as needed
1 tablespoon ranch seasoning mix
2 cloves garlic, finely minced
1 teaspoon lemon juice
1 tablespoon finely chopped fresh parsley
½ teaspoon onion powder
¼ teaspoon freshly ground black pepper

Optional for extra flavor

2 tablespoons burger sauce
½ teaspoon hot sauce
Extra sliced dill pickles
A pinch of crushed red pepper flakes

Instructions

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray to prevent sticking and help the tortilla cups turn golden and crispy.

Step 2: Prepare the tortilla cups

Cut the flour tortillas into circles or squares large enough to fit into the muffin cups, allowing the edges to rise above the filling. Brush both sides lightly with olive oil or melted butter, then sprinkle with garlic powder and paprika. Press each tortilla piece into a muffin cup, folding the edges into small pleats to form sturdy edible bowls.

Step 3: Pre-bake until crisp

Bake the tortilla cups for 7 to 10 minutes, until they begin to firm up and turn lightly golden. Remove from the oven and set aside. Pre-baking helps prevent the bottoms from becoming soggy once the beef and cheese are added.

Step 4: Cook the double bacon

Place the bacon slices in a large skillet over medium heat. Cook for 6 to 10 minutes, turning occasionally, until deeply golden and crispy. Transfer to a paper towel-lined plate to drain. Once cooled, chop the bacon into small, crunchy pieces.

Step 5: Brown the ground beef

In the same skillet, add the ground beef and finely diced onion. Cook over medium-high heat for 6 to 8 minutes, breaking the meat into small crumbles, until browned and cooked through to an internal temperature of 160°F (71°C). Drain excess grease if necessary.

Step 6: Season the cheeseburger filling

Add the garlic powder, onion powder, smoked paprika, salt, black pepper, Worcestershire sauce and ketchup if using. Stir well and cook for another 1 to 2 minutes until fragrant and flavorful. Keep the filling relatively dry so the tortilla cups stay crispy.

Step 7: Prepare the creamy garlic ranch sauce

In a small bowl, combine the mayonnaise, sour cream, buttermilk, ranch seasoning, minced garlic, lemon juice, parsley, onion powder and black pepper. Whisk until smooth and creamy. Add a little extra buttermilk if needed to reach a drizzle-friendly consistency, then refrigerate until serving.

Step 8: Fill the tortilla cups

Spoon the seasoned beef evenly into the pre-baked tortilla cups. Add a few diced dill pickles to each cup for a tangy crunch that balances the rich beef, bacon and cheese.

Step 9: Add the cheddar cheese

Sprinkle a generous layer of shredded cheddar over the beef. Add mozzarella if you want an extra-gooey cheese pull. Return the muffin tin to the oven and bake for 5 to 8 minutes, until the cheese is completely melted and bubbly and the tortilla edges are golden brown.

Step 10: Load with double bacon

Remove the cups from the oven and immediately top them with the crispy bacon pieces. Let them rest for 2 to 3 minutes before carefully loosening each cup with a small spatula.

Step 11: Add the ranch and fresh toppings

Drizzle each cup generously with the creamy garlic ranch sauce. Finish with shredded iceberg lettuce, sliced green onions, extra pickles and sesame seeds if desired. Add a little hot sauce for a spicy kick.

Step 12: Serve and enjoy

Arrange the crunchy cups on a serving platter and serve immediately, while the cheese is gooey, the bacon is crispy and the tortilla shells are golden. 🍔🥓🧀🔥