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Double Layer Tacos

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  • Prep 40 min
  • Total 40 min
  • Servings 12
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Old El Paso* Favourite Recipe! Layered taco shells and tortillas create the "double" in beef-and-bean stuffed tacos.
Sep 30, 2014

Ingredients

  • 1 lb (500 g) lean ground beef
  • 1 package Old El Paso* Taco Seasoning Mix
  • 2/3 cup (150 mL) water
  • 1 package (12-count) Old El Paso* Taco Shells
  • 1 package Old El Paso* Medium Flour Tortillas (12 count)
  • 1 can (14 oz/398 mL) Old El Paso* refried beans, heated
  • 3/4 cup (175 mL) Old El Paso* Thick N' Chunky Salsa
  • 1 1/2 cups (375 mL) shredded lettuce
  • 1 cup (250 mL) Creamy Mexicana Shredded Cheese with a Touch of Philadelphia

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 3 to 5 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 centre 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.

Expert Tips

  • Tip 1
    Touch of Philadelphia is a trademark of Kraft Foods Group Brands LLC

Nutrition Information

280 Calories, 11g Total Fat, 15g Protein, 29g Total Carbs, 1g Sugars

Nutrition Facts

Serving Size: 12 Tacos
Calories
280
Total Fat
11g
Saturated Fat
5g
Trans Fat
1g
Cholesterol
31mg
Sodium
825mg
Total Carbs
29g
Dietary Fiber
3g
Sugars
1g
Protein
15g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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