Double Tacos

Double Tacos

Made  times
Courtney Woods 29

"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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30 m servings 347 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 801 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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...

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 F...

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...

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 ...

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

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...

We loved this recipe! Husband loved it.

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 sharin...

So yummy! We loved the extra crunch!

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