Double Decker Vegetarian Tacos Recipes

DOUBLE DECKER TACOS

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.

DOUBLE-DECKER VEGETARIAN TACOS

Steps:

• Spray large skillet with cooking spray. Add mixed vegetables; cook and stir on medium heat 2 min. Add Taco Seasoning Mix and water; stir until well blended. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer, uncovered, 10 min., stirring occasionally.
• Meanwhile, heat Soft Tortillas as directed on package. Spread each with 2 Tbsp. of the beans; place 1 crisp taco shell on center of each soft tortilla. Wrap soft tortillas around taco shells.
• Fill each crisp taco shell with cooked vegetables. Top evenly with cheese, sour cream, tomatoes, lettuce and Salsa.

GIANT DOUBLE DECKER TACO

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 STEAK BREAKFAST TACOS RECIPE BY TASTY

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!

DOUBLE DECKER TACOS

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!

DOUBLE TACOS

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.

DOUBLE-DECKER POTATO TACOS RECIPE BY TASTY

Steps:

• Cover the potatoes with cold water and simmer until tender, about 20-25 minutes.
• Warm the chopped garlic in the butter over low heat until softened but not browned, about 10 minutes. Add the cream and bring to a boil.
• Coarsely mash the potato mixture and fold in the warm garlic mixture while the potatoes are still warm.
• Season to taste with salt and white pepper. Keep warm.
• Make the double-decker taco shell: on a griddle over low heat, sprinkle a tortilla with about 2 tablespoons shredded pepper jack cheese. Once the cheese melts, place the fried corn taco shell on the cheesy tortilla and press the tortillas together to create the double decker taco.
• Mix the warm potatoes with lime juice and place in the double decker taco. Top with 2-3 tablespoons of Carrot Pico de Gallo.
• Enjoy!