Double Shell 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 LAYER TACOS

Steps:

• 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.

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 CRUNCH FRIED CHICKEN TACOS

Steps:

• Preheat the oven to 200 degrees F and set a wire rack inside a rimmed baking sheet.
• Slice a chicken breast horizontally three-quarters of the way through, then open it up like a book. Cover with plastic wrap and pound the chicken breast with a mallet or rolling pin until 1/2 inch thick. Repeat with the remaining chicken.
• Heat about 4 inches oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 360 degrees F.
• Meanwhile, whisk the cornstarch, seafood seasoning and 2 teaspoons kosher salt together in a shallow bowl. Whisk the eggs in another shallow bowl.
• Dip a piece of chicken in the cornstarch, then eggs, then cornstarch, then eggs and finally in the cornstarch again.
• Wrap the chicken around a hard taco shell (to resemble a taco) and hold in place gently with a pair of tongs. Lower the chicken into the hot oil, submerging it fully, and hold for about 45 seconds before releasing on its side. Cook for 3 minutes, then flip to the other side and cook until the crust is golden brown and the chicken is cooked through, about 3 minutes more. Place on the prepared wire rack to drain and cool. Repeat with the remaining chicken breasts and taco shells. Transfer the chicken taco shells to the oven to keep warm.
• Combine the cabbage, carrots, mayonnaise and hot sauce in a large bowl. Place a heaping tablespoon of slaw in the base of each chicken taco shell, then top with cherry tomatoes and avocado. Enjoy.

DOUBLE-SHELL TACOS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened., Meanwhile, spread 1/4 cup refried beans over one side of each pita. Place on a microwave-safe plate; heat, uncovered, on high for 15-20 seconds or until warmed. Immediately wrap each pita around a taco shell. Fill with beef mixture. Serve with toppings of your choice.

DOUBLE DECKER TACOS RECIPE

Steps:

• Cook meat with Taco Seasoning Mix as directed on package.
• Spread each warmed Soft Tortilla with 2 Tbsp. 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, Salsa and sour cream.

TACO BELL STYLE DOUBLE DECKER TACOS

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.

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-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!