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Double Layer Tacos

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  • Double Layer Tacos

    Double Layer Tacos from Betty Crocker
    aka Taco Bravo from Taco John's

    1 lb ground beef
    1 package (1 oz) Old El Paso® taco seasoning mix
    3/4 cup water
    1 package (4.6 oz) Old El Paso® taco shells
    12 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)
    1 can (16 oz) Old El Paso® refried beans, heated
    3/4 cup Old El Paso® salsa (any variety)
    1 1/2 cups shredded lettuce
    1 cup shredded Monterey Jack cheese (4 oz)

    Total Time: 15 min1. 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 10 to 15 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 center 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.

    I love the Crunch Wraps from Taco Bell, so if you use a burrito size softshell, douse it with nacho cheese, put a tostado shell and toppings in the middle, then wrap and enjoy! is what it is...

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