DOUBLE DECKER TACOS
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
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
GIANT TACO ROLL
Stuffed to the gills with delicious taco meat and nacho toppings, this giant burrito is sure to satisfy those munchies and keep your friends satisfied no matter the occasion.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking pan with parchment.
- Sprinkle 1 1/2 cups of the cheese evenly over the parchment. Arrange the tortillas to fill the pan in rows of 4 so that they are overlapping. Sprinkle another 1 1/2 cups of cheese on top and bake until the cheese is slightly dry and not greasy, but not yet brown, about 20 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ground beef and taco seasoning and cook, stirring and breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the tomato paste and 1/4 cup water and simmer, stirring occasionally, until most of the liquid has evaporated, about 3 minutes.
- Spread the refried beans on top of tortillas, leaving a 1-inch border on the 2 short ends. Spoon the beef evenly over the beans, followed by pico de gallo, jalapenos and olives. Sprinkle the remaining 2 cups of cheese on top.
- Starting at a short end, use the parchment to help you tightly roll up the taco. Return to the oven and bake until hot through and golden brown in parts, 15 to 20 minutes.
- Use a large spatula to transfer the roll to a cutting board. Slice with a bread knife and serve with guacamole, sour cream, and more pico.
HARD-SHELL TEX-MEX TACO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 to 8 tacos
Number Of Ingredients 17
Steps:
- In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
- Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.
FOODCHANNEL EDITOR
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
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 POTATO TACOS RECIPE BY TASTY
Here's what you need: fingerling potato, butter, garlic, heavy cream, salt, white pepper, flour tortillas, pepper jack cheese, fried corn taco shells, lime juice, pico de gallo
Provided by Hannah Williams
Categories Dinner
Yield 16 tacos
Number Of Ingredients 11
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!
Nutrition Facts : Calories 351 calories, Carbohydrate 41 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 gram
DOUBLE LAYER TACOS
Provided by Food Network
Time 40m
Yield 12 tacos
Number Of Ingredients 9
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 DECKER TACOS
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 Mexican Recipes
Time 45m
Yield 12
Number Of Ingredients 15
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
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 Mexican Recipes
Time 45m
Yield 12
Number Of Ingredients 15
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
TACO BELL STYLE DOUBLE DECKER TACOS
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
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 DECKER TACOS RECIPE
Get twice the meaty, cheesy flavor with this DOUBLE DECKER Tacos Recipe. This DOUBLE DECKER Tacos Recipe incorporates soft tortillas and hard taco shells.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 65 mg, Sodium 870 mg, Carbohydrate 35 g, Fiber 5 g, Sugar 5 g, Protein 19 g
DOUBLE-DECKER STEAK BREAKFAST TACOS RECIPE BY TASTY
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
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
DOUBLE DECKER TACOS
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 Mexican Recipes
Time 45m
Yield 12
Number Of Ingredients 15
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
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
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
DOUBLE DECKER TACOS
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 Mexican Recipes
Time 45m
Yield 12
Number Of Ingredients 15
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
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