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Double Decker Tacos

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.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Mexican
Servings 12 people
Calories 6018.1 kcal

Equipment

  • 1 Large Skillet For browning ground beef
  • 1 Small Saucepan For heating refried beans
  • 1 Baking Sheet For warming crisp taco shells
  • 1 Mixing Bowl For preparing guacamole
  • 1 Potato masher or fork For mashing avocados and refried beans

Ingredients
  

Main

  • 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

Instructions
 

  • 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. DIZ♥

Notes

For superior beef texture, ensure the ground beef is broken down finely during cooking for even seasoning distribution. Warm the flour tortillas slightly before spreading the refried beans; this makes them more pliable and prevents tearing when wrapping the hard shells. A pinch of cumin or a splash of chicken broth can elevate the refried beans. Don't overcook the hard taco shells in the oven, as they can become too brittle. For an extra layer of flavor in the guacamole, consider adding a finely minced jalapeño or fresh cilantro.