Recipe by cattfm303
"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."
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1 (1 ounce) packet
taco seasoning mix, divided
1 (16 ounce) can
prepared crisp taco shells
fresh lime, juiced
salt and black pepper to taste
12 (7 inch)
shredded Cheddar cheese
red onion, chopped
I spread the refried beans on the soft shell and then put in in the microwave for about 15-20 seconds to soften up the shell without drying it out too much before surrounding the hard shell. I like mine with queso, lettuce, tomato, and sour cream. My hubby likes lettuce, tomato, shredded sharp cheddar cheese, sour cream, and taco sauce on his. Also, as it indicates in the ingredients list by specifying a size, it is quite important that you use the right size soft shells that fit the size of the hard shells so you don't have too much or too little outside coverage. Great recipe!
There are many ways to improve this taco recipe. As a Mexican, I almost cringed looking at this recipe. It's really not that hard to make it the right way but a lot of people assume it is. First off, don't buy canned beans, that's just full of preservatives, salt and processed chemicals. To make refried beans just mash cooked (boiled beans) with a little oil for flavor along with salt. For the meat, don't add seasoning, just sautee garlic, onion, tomato and then add meat to pan to cook and then add each spice as you like. Guacamole does not have sour cream and it includes avocado, tomato, onion, cilantro, lime, lime zest, jalapeno salt and pepper. Also, tortillas for tacos should really be corn tortillas for the authentic Mexican taste. If you want hard shell tacos simply place meat in the tortilla and fry over a pan on each side until crispy. You can also make taquitos this way by wrapping tortilla like a flute and securing with a toothpick while frying. Finally, please use queso fresco, a moist crumbly Mexican cheese, you wont be sorry. Hope this helpas and motivates people to make homemade tacos the way a Mexican family would. =)
These are great for people that like Taco Bell's double decker. Same basic principle applies - don't wait too long to eat or the crunch is history!
It is beyond me why people like reviewer Robert makes such ridiculous posts. You don't need to add such ignorant comments. Please act like an adult....geez.
Great recipe, my husband liked it very much.
Probably the best Taco I've ever had...My son & I always differed on the choice of hard Tacos (him), vs soft Tacos (me) - this recipe takes care of both. Couldn't find a ripe fruit for the guacamole so I cut it into tiny pieces & mixed with sour cream and lime juice. Very, very tasty and without the mess!
These were very good and fun to make! A different twist to our taco night. I did not make the gaucamole because the avocados at the store were very hard! Aside from that, the recipe turned out great. I will be making this again!
Took the idea and made it the same way I make our favorite tacos. I'm not sure if we'll ever go back to the old way.
I made tacos this way,but used taco sauce instead of the dry seasonings packet for tacos. It always makes it so much better,and no migraines.
* Percent Daily Values are based on a 2,000 calorie diet.
Double Decker Tacos
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 458
** Calories from Fat: 236
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