Double Decker Taco Recipe Recipes Recipe For Chili

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FOODCHANNEL EDITOR



FoodChannel Editor image

Double Decker Tacos Recipe. Now you can make TACO BELL style Double Decker Tacos at home! Ground beef, refried beans and all the fixin's come together to pull off this family favorite. This recipe courtesy of KRAFT® and TACO BELL®. TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. Nutritional Information (Per Serving): Calories 420, Total fat 22 g, Saturated fat 11 g, Cholesterol 70 mg, Sodium 890 mg, Carbohydrate 36 g, Dietary fiber 5 g, Sugars 4 g, Protein 20 g, Vitamin A 25 %DV, Vitamin C 15 %DV, Calcium 20 %DV, Iron 15 %DV. KRAFT® Kitchens Tips: How to Warm Soft Tortillas:Remove tortillas from pouch. Place on microwaveable plate. Cover tortillas with plastic wrap. Microwave on HIGH 1 min. Substitute:Substitute 3 Tablespoons BREAKSTONE'S or KNUDSEN Sour Cream or 2 tablespoons prepared guacamole for the refried beans. Substitute:Substitute 1 pound boneless skinless chicken breasts, cut into strips, or 1 package 16 ounces) thawed frozen LOUIS RICH Pure Ground Turkey for the ground beef.

Provided by By FoodChannel Editor | August 15, 2008 6:10 pm

Time 35m

Yield -

Number Of Ingredients 8

1 pound lean ground beef
1 package (16.33 ounces) TACO BELL® HOME ORIGINALS® Soft Taco Dinner
1 can (16 ounces) TACO BELL® HOME ORIGINALS® Refried Beans
10 TACO BELL® HOME ORIGINALS® Taco Shells
1 package (8 ounces) KRAFT Shredded Cheddar Cheese
2 cups shredded lettuce
4 tomatoes, chopped
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • 1 COOK meat with Taco Seasoning Mix as directed on package. 2 SPREAD each warmed Soft Tortilla with 2 tablespoons of the beans; place crisp taco shell on beans, then fold soft tortilla over taco shell. 3 FILL taco shells with seasoned meat; top evenly with cheese, lettuce, tomatoes, Salsa and sour cream.

DOUBLE DECKER TACOS



Double Decker Tacos image

The best tacos! A soft shell taco is layered with refried beans, then wrapped around a hard shell taco, which is filled with seasoned ground beef and topped with cheese, lettuce, tomato, onion, sour cream and fresh guacamole. You can top it with whatever you like, but I recommend loading it up! Also, if you don't eat meat, put melted cheese on the soft shell, and the refried beans in the hard.

Provided by cattfm303

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 12

Number Of Ingredients 15

1 pound ground beef
1 (1 ounce) packet taco seasoning mix, divided
1 (16 ounce) can refried beans
⅔ cup water
12 prepared crisp taco shells
2 avocados
1 tablespoon sour cream
1 fresh lime, juiced
salt and black pepper to taste
12 (7 inch) flour tortillas
2 cups shredded Cheddar cheese
1 cup shredded lettuce
1 large tomato, chopped
¼ red onion, chopped
½ cup sour cream

Steps:

  • Place the ground beef in a skillet over medium heat, and sprinkle about 3/4 of the packet of taco seasoning over the meat. Cook and stir the ground beef, breaking it up as it cooks, until the beef is browned and crumbly, 10 to 15 minutes. Drain the excess grease.
  • Mash the refried beans with the water in a small saucepan, and sprinkle with the rest of the seasoning packet. Heat the refried beans over low heat until simmering.
  • Preheat oven to 300 degrees F (150 degrees C). Place the crisp taco shells on a baking sheet, and warm them in the preheated oven for 3 to 5 minutes.
  • To make the guacamole, peel, seed, and mash the avocados in a bowl with 1 tablespoon of sour cream, the lime juice, and salt and pepper to taste, and set aside.
  • To build the tacos, spread each flour tortilla with about 2 tablespoons of heated refried beans. Wrap the tortilla gently around a crisp tortilla shell. Spread about 2 tablespoons of ground beef along the bottom of the crisp shell, and sprinkle about 2 tablespoons of shredded Cheddar cheese on top of the meat. Top the cheese with shredded lettuce, a sprinkle of chopped tomato and onion, and a dollop of sour cream and guacamole.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 37.3 g, Cholesterol 55.1 mg, Fat 26.3 g, Fiber 6.1 g, Protein 18.9 g, SaturatedFat 10.8 g, Sodium 740.7 mg, Sugar 2.2 g

DOUBLE DECKER TACOS RECIPE



Double Decker Tacos Recipe image

Provided by Bobby

Time 30m

Number Of Ingredients 17

1lb ground beef
½ cup finely chopped onion
2 (8 ounce) cans tomato sauce
2 tablespoons fresh cilantro (chopped)
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
juice of 1 lime
salt and pepper (to taste)
8-10 crunchy taco shells
8-10 small flour tortillas
1 can refried beans (warmed)
Toppings-
Queso Fresco cheese
romaine lettuce
diced tomato
chopped cilantro

Steps:

  • Brown the ground beef in a large skillet over medium heat. Drain off any excess grease if needed. Add the onion and sauté for a few minutes until tender.
  • Add in the tomato sauce, cilantro, cumin, garlic powder, chili powder, and lime juice. Season with salt and pepper to taste. Allow the mixture to simmer for 5 minutes. If the mixture becomes too dry, you can add a little bit of water and stir to combine.
  • Spread a thin layer of refried beans over the soft tortillas and fold them around the crunchy taco shells.
  • Fill with meat filling and any of the toppings you wish.

TACO BELL STYLE DOUBLE DECKER TACOS



Taco Bell Style Double Decker Tacos image

Copycat of the Taco Bell Double Decker Tacos. The size of the flour tortillas depends on the size of the corn taco shells. The sizes should be similar.

Provided by Member 610488

Categories     Beans

Time 40m

Yield 10 serving(s)

Number Of Ingredients 16

1 lb ground beef
4 tablespoons flour
3 teaspoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon dried onion flakes
1/2 teaspoon paprika
2 dashes garlic powder
2 dashes onion powder
4 tablespoons water
1 (16 ounce) can refried beans
10 (6 inch) flour tortillas
10 taco shells
1 (8 ounce) package cheddar cheese, shredded
2 cups lettuce, shredded
4 tomatoes, chopped
1 cup sour cream

Steps:

  • Heat oven to 200°F Place corn taco shells on pan and crisp in oven for 15-20 minutes while cooking meat.
  • Combine all ingredients up to and including the water and knead to blend well.
  • In a large frying pan or wok, saute meat for 5-7 minutes, breaking it up into fine pieces with a spatula.
  • Heat the refried beans in a microwave for several minutes. They should be hot and creamy in consistency.
  • Place 2-4 flour tortillas on microwaveable plate. Cover tortillas with plastic wrap. Microwave on HIGH 1 minute Repeat as needed.
  • Spread each warmed flour tortilla with 2 tablespoons of the beans; place crisp taco shell on beans, then fold soft tortilla over taco shell.
  • Fill taco shells with seasoned meat; top evenly with cheese, lettuce, tomatoes, and sour cream. Serve with favorite salsa or hot sauce.

Nutrition Facts : Calories 489.8, Fat 25.6, SaturatedFat 11.9, Cholesterol 66.7, Sodium 1076.6, Carbohydrate 42.6, Fiber 5.3, Sugar 3.5, Protein 22.4

DOUBLE TACOS



Double Tacos image

Crunchy and soft tacos make a great couple. The soft taco, layered with a mixture of refried beans and cheese, act as a cushion to keep the crunchy taco shell, filled with taco meat and toppings, from breaking. It's fun for kids and adults, too! This recipe is versatile and toppings are a matter of preference. We prefer shredded cheese, sour cream, lettuce, hot sauce, and sometimes guacamole. Enjoy!

Provided by Courtney Servantes

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 10

Number Of Ingredients 8

1 ¼ pounds ground beef
½ onion, chopped
1 (1.25 ounce) package dry taco seasoning mix
¾ cup water
1 (14 ounce) can refried beans
4 ounces processed cheese food, cubed
10 (6 inch) flour tortillas, warmed
10 crisp taco shells, warmed

Steps:

  • Cook ground beef and onion in a skillet over medium heat until beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet.
  • While beef cooks, stir taco seasoning mix into water in a small saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes.
  • Stir taco seasoning mixture into ground beef and onion mixture; simmer on medium-low heat while preparing the remaining ingredients.
  • Stir refried beans and cubed process cheese food together in a separate small saucepan over medium-low heat; cook and stir until cheese food has melted completely into the beans, about 10 minutes.
  • Divide refried bean mixture between flour tortillas; spread into an even layer to cover one side completely.
  • Wrap tortillas around the crisp taco shells, using bean mixture to stick the tortillas to the shells.
  • Spoon seasoned ground beef into the taco shells.

Nutrition Facts : Calories 347 calories, Carbohydrate 31.9 g, Cholesterol 49.2 mg, Fat 16 g, Fiber 3.7 g, Protein 17.5 g, SaturatedFat 6.3 g, Sodium 801.4 mg, Sugar 1.7 g

BAKED DOUBLE DECKER TACOS



Baked Double Decker Tacos image

Make taco night extra fun with these double decker baked tacos!

Provided by April Anderson

Categories     Dinner

Time 35m

Number Of Ingredients 15

1 tablespoon olive oil
1 pound ground beef
2 tablespoons chili (or taco) seasoning
1 (16-oz) can of refried pinto beans
1/4 cup shredded cheddar cheese
10 fajita-sized flour tortillas
10 crunchy taco shells
1/4 cup enchilada sauce
3/4 cup shredded cheddar cheese
1/2 cup sour cream
Juice of one lime
2 teaspoons cilantro, chopped
Pinch of salt
1 cup chopped lettuce like spinach, iceberg, or romaine
2-3 tomatoes, chopped

Steps:

  • Preheat oven to 375°F. Heat the olive oil in a large pan over medium heat. Cook the ground beef until it's browned and no longer pink. Drain off the excess fat and then stir in the chili seasoning. Remove from heat and set aside.
  • In a small bowl, mix together 1/4 cup of shredded cheese with the refried beans. Spread each tortilla with about 2 tablespoons of the refried beans. Fold the tortilla around one crunchy shell, lightly press the flour tortilla so it adheres to the crunchy shell. Place the taco shell in a 9×3″ baking dish. Repeat with the rest of the tortillas and shells.
  • Next, fill each taco with about a 1/4 cup of the ground beef and top it with a drizzle of enchilada sauce. Sprinkle 3/4 cup of shredded cheese over the top of the tacos.
  • Bake the tacos, uncovered, for about 20 minutes or until they are warmed through and the cheese has melted.
  • While the tacos are baking make the sour cream sauce by combining the lime, cilantro, salt, and sour cream in a small bowl. Top the tacos with a drizzle of sour cream, chopped lettuce, and chopped tomatoes.

Nutrition Facts : ServingSize 1 taco, Calories 442 calories, Sugar 2.1g, Sodium 885mg, Fat 22g, SaturatedFat 8.2g, UnsaturatedFat 10.7g, TransFat 0.2g, Carbohydrate 42.8g, Fiber 3.1g, Protein 18.7g, Cholesterol 49.3mg

DOUBLE DECKER TURKEY TACOS



Double Decker Turkey Tacos image

Have trouble deciding between soft and hard shell tacos? With these turkey tacos you don't have to choose!

Provided by Land O'Lakes

Categories     Beans     Lunch     Turkey     Taco     Main Course     Meat, poultry, and seafood     Side Dish

Yield 12 servings

Number Of Ingredients 19

Filling
3 tablespoons Land O Lakes® Butter
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon ground red pepper (cayenne)
1 small (1/2 cup) onion, chopped
1 small (1/2 cup) green bell pepper, chopped
1 (20-ounce) package ground turkey
Beans
3 cups Refried Beans
Taco Shells
12 (6-inch) soft flour tortillas, warmed
12 (6-inch) hard taco shells, heated according to package directions
Toppings
3/4 cup shredded Cheddar cheese
3/4 cup shredded lettuce
3/4 cup chopped tomato
Salsa, if desired

Steps:

  • Melt butter in 10-inch nonstick skillet until sizzling. Stir in chili powder, cumin, garlic salt and ground red pepper; mix well. Add onion and green pepper; cook over medium heat 3-4 minutes or until softened. Add ground turkey; continue cooking, stirring occasionally, 4-6 minutes or until no longer pink. Drain, if necessary.
  • Spread 1/4 cup refried beans onto each soft flour tortilla. Wrap each tortilla around 1 hard taco shell. Spoon heaping 1/4 cup filling into each prepared shell; top with cheese, lettuce and tomato. Serve with salsa, if desired.

Nutrition Facts : Calories 460 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 55 milligrams, Sodium 950 milligrams, Carbohydrate 52 grams, Fiber 2 grams, Sugar grams, Protein 22 grams

DOUBLE-DECKER STEAK BREAKFAST TACOS RECIPE BY TASTY



Double-Decker Steak Breakfast Tacos Recipe by Tasty image

Here's what you need: steak, salt, pepper, chili powder, dried oregano, garlic powder, cumin, eggs, salt, pepper, butter, small flour tortillas, hard taco shells, grated cheddar cheese, salsa, avocado, queso fresco, fresh cilantro, scallion

Provided by Dee Robertson

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 19

1 lb steak, flank, skirt or flat-iron
1 teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon cumin
8 eggs, beaten
salt, to taste
pepper, to taste
1 tablespoon butter
8 small flour tortillas
8 hard taco shells
1 cup grated cheddar cheese, or jack cheese
1 cup salsa
1 avocado, sliced
queso fresco, crumbled
fresh cilantro
scallion

Steps:

  • Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
  • Rub all over the steak.
  • Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
  • Add the steak to the pan and cook 3-4 minutes per side for medium, or cook to desired doneness.
  • Remove from pan and let rest at least 10 minutes.
  • Thinly slice against the grain.
  • Preheat an oven to 350˚F (180˚C).
  • Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
  • Heat just until cheese melts, about 3-5 minutes.
  • Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
  • To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.
  • Enjoy!

Nutrition Facts : Calories 490 calories, Carbohydrate 34 grams, Fat 26 grams, Fiber 3 grams, Protein 27 grams, Sugar 2 grams

GIANT DOUBLE DECKER TACO



Giant Double Decker Taco image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 17

2 cups vegetable oil
4 large flour tortillas
3/4 cup grated Mexican blend cheese
Ground Beef Taco Meat, recipe follows
1/2 head iceberg lettuce, shaved
1/2 cup sour cream or Mexican crema, stirred slightly to loosen
2 Roma tomatoes, diced
Sliced pickled jalapeños, for garnish
Fresh cilantro leaves, for garnish
1 pound ground chuck or sirloin-the leaner the better
5 ounces Mexican chorizo, removed from casing
1 small yellow onion, minced
1 tablespoon chipotle powder
1 tablespoon ground cumin
2 cloves garlic, grated on a rasp
1/2 cup tomato puree
Kosher salt and freshly ground black pepper

Steps:

  • Fit a sheet pan with a wire rack.
  • Heat the oil to 350 degrees F in a large braiser or cast-iron skillet.
  • Using tongs, slip half of a tortilla in the hot oil to form a taco shell shape. Using a metal spatula with the other hand, keep half the tortilla submerged until golden. Turn the tortilla so that the fried part now sticks out of the oil, letting the bottom fry, while making sure to keep the tortilla open about 2 inches wide. (This creates the necessary space to stuff it!) Then gently turn the tortilla and repeat the process so that the remaining side fries to a golden brown while the rest stays out of the oil. Let the taco shell drain on the lined sheet pan. Fry another tortilla in this manner; reserve the other two tortillas.
  • Preheat the broiler.
  • Place one unfried tortilla in a pan and top it edge to edge with cheese. Lightly broil until the cheese is just melted, but the tortilla isn't toasted. While still hot, "stick" the cheesy, non-crispy tortilla to the outside of a fried tortilla shell. Repeat with the remaining tortilla, cheese and fried shell.
  • Now build! Fill the cavity of the taco with some warm Taco Meat, followed by some lettuce, a drizzle of sour cream, tomatoes, jalapeños and cilantro.
  • Serve with your favorite taco bib.
  • Heat a pan over medium heat. Add the beef and chorizo and brown, breaking the meat up constantly into smaller little bits, until no longer pink, 6 to 8 minutes. (If there is a lot of rendered fat, remove all but 1 tablespoon of the fat.)
  • Add the onions, chipotle powder and cumin. Cook until the onions are soft, another 8 minutes. Add the garlic and cook for just another 30 seconds. Add the tomato puree and simmer, stirring frequently, for another 10 minutes. You want this taco meat to be pretty "tight" and dehydrated, not soupy or loose! Season to taste with salt and pepper.

DOUBLE DECKER TACOS



Double Decker Tacos image

Soft taco on the outside, crispy taco on the inside. These are easier to eat than a regular taco. The soft taco keeps everything together. It's a very filling taco. My kids LOVE these tacos!

Provided by HeathersKitchen

Categories     Beans

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

10 taco shells (Old El Paso has a box of 10 taco shells that are flat on the bottom called "Stand n' Stuff".)
10 small flour tortillas, snack size (Casa Valdez makes this size)
1 lb ground beef
1 (1 1/4 ounce) packet taco seasoning
2 cups cheddar cheese, shredded
2 cups lettuce, shredded
1 (16 ounce) can refried beans or 2 cups homemade refried beans
salsa

Steps:

  • Brown ground beef.
  • Drain.
  • Add taco seasoning according to packet directions.
  • While beef is simmering put refried beans in a small sauce pan to warm over low heat. May need to add 1-2 tablespoons of water to the beans to thin them out a bit.
  • Warm soft tortillas in a dry skillet over low to medium heat. You don't want to brown or crisp them at all. Just warm them on both sides so that they are pliable.
  • Keep tortillas warm in foil. These can be placed in a warm oven if needed.
  • Assemble the tacos:.
  • Spread warm beans on a warm flour tortilla (Like spreading pizza sauce on pizza dough).
  • Sprinkle beans with shredded cheese.
  • Stand a taco shell in the center of tortilla spread with beans and cheese.
  • Gently press the soft tortilla onto the sides of the taco shell.
  • Fill taco shell with beef, more shredded cheese, shredded lettuce and salsa.
  • *variation* if you prefer not to use refried beans just use all cheese to "glue the soft tortilla to the taco shell. If you choose this option just cover the tortilla with a layer of shredded cheese while warming in skillet. As soon as the cheese is melted remove from skillet and place your taco shell in the middle, quickly folding up the sides so they stick to the taco shell. Fill taco and enjoy!

Nutrition Facts : Calories 388.2, Fat 20.2, SaturatedFat 8.6, Cholesterol 58.2, Sodium 547.5, Carbohydrate 31.2, Fiber 4.4, Sugar 0.9, Protein 20.1

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DOUBLE DECKER TACO RECIPE - RECIPES.NET
2021-09-13 Heat the refried beans over low heat until simmering. Preheat oven to 300 degrees F. Place the crisp taco shells on a baking sheet and warm them in the preheated oven for 3 to 5 minutes. To make the guacamole, peel, seed, and mash the avocados in a bowl with sour cream, lime juice, and salt and pepper to taste, and set aside.
From recipes.net


FRIED LOBSTER TACO RECIPE - THERESCIPES.INFO
Lobster Tacos Recipe - Baja Lobster Tacos | Hank Shaw trend honest-food.net. Lift the lid, set the lobster tails on the tray, cover the pot and steam for about 10 to 15 minutes. Big Maine lobster tails can take 15 minutes, but little Caribbean or Pacific lobster tails will only take about 10 minutes. Meanwhile, melt the butter in a little pot.
From therecipes.info


DOUBLE DECKER TACOS RECIPE - RECIPEZAZZ.COM
This is almost a clone of Taco Bell's Double decker tacos, I could eat these everyday of the week! Recipe Categories . Course. Appetizers (3012) Beverages (2049) Breakfast (2478) Desserts (5561) Dinner (11543) Lunch (6754) Ingredient. Beef (3215) Pasta (1815) Pork (3288) Poultry (3909) Salmon (482) Cuisine. Asian (1110) Indian (408) Italian (1566) Mexican (1150) …
From recipezazz.com


DOUBLE DECKER BROCCOLI TACOS WITH FETA, PEANUTS AND BLACK ...
For the vinaigrette: Put the shallot, white vinegar, olive oil, and 1 teaspoon salt in a blender and puree until smooth. Set aside. For the black bean hummus: In a food processor, combine the drained beans, 1/2 cup water, tahini, garlic, lemon juice, sesame seeds, 3/4 teaspoon salt, and sugar, and process until smooth. Set aside.
From cookingchanneltv.com


DOUBLE DECKER TACOS (TACO BELL COPYCAT RECIPE ...
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Double Decker Tacos (Taco Bell copycat recipe) See original recipe at: tammysrecipes.com. kept by petillante recipe by tammysrecipes.com. Categories: Mexican; Vegan; print. Ingredients: 8 …
From keeprecipes.com


DOUBLE DECKER TACOS - MEXICAN RECIPES
DOUBLE DECKER Tacos is a gluten free recipe with 35 servings. One serving contains 143 calories, 9g of protein, and 10g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of tomatoes, taco bellâ® crunchy taco shells, lettuce, and a handful of other ingredients are all it takes to make this recipe so ...
From fooddiez.com


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