Double Tacos Recipe -
Double Tacos Recipe
  • READY IN 30 mins

Double Tacos

Recipe by  

"Crunchy and soft tacos make a great couple. The soft taco, layered with a mixture of refried beans and Velveeta, 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!"

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Ingredients Edit and Save

Original recipe makes 10 double tacos Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. 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.
  2. 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.
  3. Stir taco seasoning mixture into ground beef and onion mixture; simmer on medium-low heat while preparing the remaining ingredients.
  4. 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.
  5. Divide refried bean mixture between flour tortillas; spread into an even layer to cover one side completely.
  6. Wrap tortillas around the crisp taco shells, using bean mixture to stick the tortillas to the shells.
  7. Spoon seasoned ground beef into the taco shells.
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Reviews More Reviews

Mar 24, 2012

I submitted this recipe but the editors must have changed it. I never cook the taco seasoning and water separate from the meat! I brown the meat, drain it, and add the seasoning/water in with it. No need to dirty an extra pan!

Apr 23, 2012

Great recipe and a fabulous combination of crunchy and soft! I followed the submitter's advice for the cooking instructions... I used lean ground beef and for the seasoning I used "Seasoning For Tacos" from this site. I'm not the biggest fan of Velveeta, but my husband loves it and this really worked for this recipe. This was so good with all the fixin's - chopped tomatoes, shredded lettuce, picante sauce, and sour cream! Thanks for a great recipe cwoods81!

Apr 01, 2012

I don't know why allrecipes does that, change your submitted recipe. I've seen that on other recipes before and the submitter has to come on and restate the original steps because someone in the allrecipes kitchen or editing department thinks it should be otherwise. Your recipe sounds great, I am definitely going to try it very soon. Thanks for sharing.

May 16, 2012

Yum! Couldn't get many takers on the double taco at our taco bar, but those that had it loved it! Our people tonight just didn't have taste buds for anything fun and unusual! Will serve it next time to a more appreciative group.

Apr 30, 2012

Never thought to stick tortillas to taco shells but it worked nicely. We even used regular shredded cheddar cheese instead of velveeta. Tasted great!

Sep 29, 2012

This was very good. I liked the contrast between the soft flour tortilla and the crispy corn shell inside. It was easier to eat then a regular taco since when the shell broke during eating, none of the filling fell out. I used onion powder instead of fresh. I tossed the water, the uncooked beef, onion powder, and the taco seasoning all in at the start and it made a raw meat soup but once it cooked down, it was so delicious. I used a lean beef so no draining of grease was required. That's the secret to getting the super fine texture adding the liquid from the start and breaking down the meat. I'm going to fix this again, it was a huge hit here.

Feb 17, 2013

We loved this recipe! Husband loved it.

Feb 02, 2013

These were tasty double tacos! I used the super size hard taco shells and the fajita size flour tortillas and they were a perfect fit. Much more filling than a typical taco. Thanks for sharing your recipe, cwoods!


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  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 801 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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