Double Layer Tacos

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  • Total: 40 min
  • Prep: 40 min
  • Yield: 12 tacos
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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)


  1. 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 10 to 15 minutes, stirring occasionally.
  2. 2. Heat taco shells and flour tortillas as directed on packages.
  3. 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. 4. Spoon 2 tablespoons beef mixture into each double-layer taco shell. Top with salsa, lettuce and cheese. Serve immediately.
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