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24

Double-Layer Tacos

33 Ratings

11 Comments

Prep 40 min
Total 40 min
Servings 12

Layered taco shells and tortillas create the "double" in these beef- and bean-stuffed tacos. MORE+ LESS-

By Betty Crocker Kitchens

January 24, 2014

Ingredients

lb ground beef

package (1 oz) Old El Paso™ taco seasoning mix

3/4

cup water

package (4.6 oz) Old El Paso™ taco shells

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

can (16 oz) Old El Paso™ refried beans, heated

3/4

cup Old El Paso™ salsa (any variety)

1 1/2

cups shredded lettuce

cup shredded Monterey Jack cheese (4 oz)

Steps

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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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Taco

Calories: 270
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 4 1/2g 22% Trans Fat 1g
Cholesterol: 30mg; 11%
Sodium: 870mg; 36%
Potassium: 110mg; 3%
Total Carbohydrate: 29g; 10%
Dietary Fiber 2g 9% Sugars 1g
Protein: 13g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 15%; 15%

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;