Double-Layer Tacos These are sooooo good. Have added sour cream as suggested by micmouse and Rae Mae. Instead of preheating the hard and soft shells, I usually wrap Old El Paso Stand 'N Stuff hard shells right out of the package with the refried bean/sour cream coated soft tortillas, divide the seasoned cooked meat among the hard shells, and then heat the whole things upright in a 325 degree oven for about 7 to 8 minutes (I use a sprayed 9" x 13" pan to hold them). They come out warm and toasty and ready for all of your toppings.

Chicken Ranch Tacos Good grief! - these are yummy! Although I was dubious about deviating from the tried and true beef tacos, went ahead and made these for visiting son and family. Along with all of the toppings suggested, served them with red taco sauce, green verde sauce, additional ranch, chopped green peppers, sliced black olives, shredded mexican blend cheeses, and sour cream. They all made their own and thought I was a genius. Grandsons now pester their dad to make these for them - everyone liked them very much and it's now my new favorite, too.