Double Layer Tacos
This Double Layer Tacos recipe makes it easy to decide between crunchy or soft tacos; just have both. Layer your refried beans to create a double-decker taco between an Old El Paso™ Crunchy Taco Shell and an Old El Paso™ Soft Flour Tortilla then fill it with spicy, savory ground beef. Let everyone add their favorite taco toppings for a happy family all the way around the table.
Ingredients
- 1 lb ground beef
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 3/4 cup water
- 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
- 12 tortillas from 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
- 1 can (16 oz) Old El Paso™ Traditional Refried Beans, heated
- 3/4 cup salsa
- 1 1/2 cups shredded lettuce
- 1 cup shredded Monterey Jack cheese (4 oz)
Instructions
- 1
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix and water. Cook over medium heat 10 to 15 minutes, stirring occasionally.
- 2
Heat taco shells and flour tortillas as directed on packages.
- 3
Spread 2 tablespoons heated refried beans on each flour tortilla. Place hard taco shell on center of flour tortilla and gently fold tortilla sides up to match taco shell sides.
- 4
Spoon 2 tablespoons beef mixture into each double-layer taco shell. Top with salsa, lettuce and cheese. Serve immediately.
Cook it from the original
This recipe comes from oldelpaso.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on oldelpaso.com