Taco Bell Style Double Decker Tacos Recipes

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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 VEGETARIAN TACOS



Double-Decker Vegetarian Tacos image

Discover the ultimate vegetarian tacos. Double-Decker Vegetarian Tacos are packed with veggies, beans and cheese. A bonus tortilla keeps them all together.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 10 servings, one taco each

Number Of Ingredients 8

4 cups mixed fresh vegetables (sliced red peppers, sliced zucchini, chopped onions and whole kernel corn)
1 pkg. (16.35 oz.) TACO BELL® Soft Tortilla Taco Dinner Kit
3/4 cup water
1 can (16 oz.) TACO BELL® Refried Beans
10 TACO BELL® Crunchy Taco Shells
1 cup KRAFT Shredded Cheddar Cheese
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup each: chopped tomatoes and lettuce

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.

Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 780 mg, Carbohydrate 38 g, Fiber 5 g, Sugar 6 g, Protein 10 g

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

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-SHELL TACOS



Double-Shell Tacos image

These two-shell tacos from our Test Kitchen staff are twice the fun. A warm pita spread with refried beans enfolds a crispy taco shell filled with savory ground beef and tempting toppings.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1/2 pound ground beef
2 tablespoons taco seasoning
1/3 cup water
1/2 cup refried beans
2 whole pita breads
2 taco shells
Toppings: chopped green onions, chopped tomatoes, sliced ripe olives, shredded cheddar cheese, sour cream and/or shredded lettuce, optional

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.

Nutrition Facts : Calories 526 calories, Fat 18g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 1435mg sodium, Carbohydrate 57g carbohydrate (2g sugars, Fiber 5g fiber), Protein 32g protein.

DOUBLE DECKER TACOS RECIPE



DOUBLE DECKER Tacos Recipe image

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

1 lb. lean ground beef
1 pkg. (16.33 oz.) TACO BELL® Soft Tortilla Taco Dinner Kit
1 can (16 oz.) TACO BELL® Refried Beans
10 TACO BELL® Crunchy Taco Shells
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
2 cups shredded lettuce
4 tomatoes, chopped
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

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 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

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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