Double Tacos

Name: Double Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 double tacos
Ingredients: 1 ¼ pounds ground beef; ½ onion, chopped; 1 (1.25 ounce) package dry taco seasoning mix; ¾ cup water; 1 (14 ounce) can refried beans; 4 ounces processed cheese food, cubed; 10 (6 inch) flour tortillas, warmed; 10 crisp taco shells, warmed

Rating: 4.58 stars

12 Ratings
9 Reviews
5 Photos

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

By Courtney Servantes

Gallery

Recipe Summary

prep:

10 mins

cook:

20 mins

total:

30 mins

Servings:

Yield:

10 double tacos

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

1 ¼ pounds ground beef
½ onion, chopped
1 (1.25 ounce) package dry taco seasoning mix
¾ cup water
1 (14 ounce) can refried beans
4 ounces processed cheese food, cubed
10 (6 inch) flour tortillas, warmed
10 crisp taco shells, warmed

Directions

Step 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.

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Step 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.
Step 3

Stir taco seasoning mixture into ground beef and onion mixture; simmer on medium-low heat while preparing the remaining ingredients.
Step 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.
Step 5

Divide refried bean mixture between flour tortillas; spread into an even layer to cover one side completely.
Step 6

Wrap tortillas around the crisp taco shells, using bean mixture to stick the tortillas to the shells.
Step 7

Spoon seasoned ground beef into the taco shells.

Nutrition Facts

Per Serving:

347 calories; protein 17.5g; carbohydrates 31.9g; fat 16g; cholesterol 49.2mg; sodium 801.4mg. Full Nutrition

Reviews (9)

Most helpful positive review

Courtney Servantes

Allstar

03/24/2012

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! Read More

Helpful

(62)

12 Ratings

5 star values: 8
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Courtney Servantes

Allstar

03/24/2012

Helpful

(62)

Jillian

04/23/2012

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! Read More

Helpful

(31)

MrsFisher0729

Allstar

05/16/2012

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. Read More

Helpful

(5)

mumkim

04/30/2012

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

Helpful

(4)

~TxCin~ILove2Ck

09/29/2012

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. Read More

Helpful

(3)

Sheila LaLonde

Allstar

02/02/2013

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! Read More

Helpful

(2)

Caitlin Perszyk

02/17/2013

We loved this recipe! Husband loved it. Read More

Helpful

(2)

Lauren Nickerson

10/29/2012

So yummy! We loved the extra crunch! Read More

Helpful

(2)

reenypie77

03/29/2014

I've made this a bunch of times...it's a great alternative to plain tacos. The most amazing part about it is the leftovers the next day...making tex mex breakfast burritos. Read More

Helpful

(1)

Back to Double Tacos

All Reviews for Double Tacos

- of Reviews

Double Tacos

Servings Per Recipe: 10
Calories: 347

% Daily Value *

protein: 35 %

carbohydrates: 10 %

dietary fiber: 15 %

sugars:

fat: 25 %

saturated fat: 31 %

cholesterol: 16 %

vitamin a iu: 2 %

niacin equivalents: 54 %

vitamin b6: 14 %

vitamin c: 5 %

folate: 12 %

calcium: 13 %

iron: 16 %

magnesium: 15 %

potassium: 9 %

sodium: 32 %

thiamin: 20 %

calories from fat:

*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.

Reviews for: Photos of Double Tacos

1 of 9

All Reviews

Courtney Servantes

Allstar

03/24/2012

Helpful

(62)

Jillian

04/23/2012

Helpful

(31)

MrsFisher0729

Allstar

05/16/2012

Helpful

(5)

mumkim

04/30/2012

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

Helpful

(4)

~TxCin~ILove2Ck

09/29/2012

Helpful

(3)

Sheila LaLonde

Allstar

02/02/2013

Helpful

(2)

Caitlin Perszyk

02/17/2013

We loved this recipe! Husband loved it.

Helpful

(2)

Lauren Nickerson

10/29/2012

So yummy! We loved the extra crunch!

Helpful

(2)

reenypie77

03/29/2014

I've made this a bunch of times...it's a great alternative to plain tacos. The most amazing part about it is the leftovers the next day...making tex mex breakfast burritos.

Helpful

(1)