Sumo

Collapse

Announcement

Collapse
No announcement yet.

Double Layer Tacos

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • 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!
    ...it is what it is...

Join the online community forum celebrating Native American Culture, Pow Wows, tribes, music, art, and history.

Loading...

Trending

Collapse

There are no results that meet this criteria.

Sidebar Ad

Collapse
Working...
X