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Recipe

Double-Layer Tacos

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Old El Paso® Favorite Recipe! Layered taco shells and tortillas create the "double" in beef- and bean-stuffed tacos.

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( 32 Ratings)

32 Ratings

5 Stars 56%

4 Stars 25%

3 Stars

2 Stars

1 Stars

Member Reviews ( 12 )

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PREP TIME 40 Min
TOTAL TIME 40 Min
SERVINGS 12

1: lb ground beef

1: package (1 oz) Old El Paso® taco seasoning mix

3/4: cup water

1: package (4.6 oz) Old El Paso® taco shells

12: Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)

1: can (16 oz) Old El Paso® refried beans, heated

3/4: cup Old El Paso® salsa (any variety)

1 1/2: cups shredded lettuce

1: cup shredded Monterey Jack cheese (4 oz)

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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.

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Expert Tips

Cool off with a dessert of fresh melon slices and a scoop of mango sorbet.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Taco)

Calories 270

(Calories from Fat 110),

Total Fat 12g

(Saturated Fat 4 1/2g,
Trans Fat 1g),

Cholesterol 30mg;
Sodium 870mg;
Total Carbohydrate 29g

(Dietary Fiber 2g,
Sugars 1g),

Protein 13g;

Percent Daily Value*:

Exchanges:

1 1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 12 Reviews View All

Posted 3/3/2011 11:30:47 AM REPORT ABUSE CateC_BettyCrocker_MOD said:

Rating:

RE slimgoodiedayton: There is a printing option on every recipe. It's the bar above the Facebook "Like" option. Hope this helps.

This reply was: Helpful Inspiring

Posted 2/25/2011 5:44:48 AM REPORT ABUSE Caroline13 said:

Rating:

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.

This reply was: Helpful Inspiring

Posted 10/15/2010 10:18:26 AM REPORT ABUSE micmouse said:

Rating:

I haven't try'ed these yet but this is the way we always eat our taco's we put sour cream on the refried beans before we put the shell on and then we make the hard shell just like you would do for any taco. you can also get them at Taco John's they are called tacobravo.

This reply was: Helpful Inspiring