Double-Layer Tacos
Recipe from Old El Paso

Old El PasoŽ Favorite Recipe! Layered taco shells and tortillas create the "double" in beef- and bean-stuffed tacos.


Double-Layer Tacos

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Ingredients
  • 1  pound
    ground beef
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  • 1  package
    (1 ounce) Old El PasoŽ taco seasoning mix
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  • 3/4  cup
    water
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  • 1  package
    (4.6 ounces) Old El PasoŽ taco shells
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  • 12 
    Old El PasoŽ flour tortillas for soft tacos & fajitas (6 inch; from two 8.2 ounces packages)
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  • 1  can
    (16 ounces) Old El PasoŽ refried beans, heated
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  • 3/4  cup
    Old El PasoŽ salsa (any variety)
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  • 1 1/2  cups
    shredded lettuce
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  • 1  cup
    shredded Monterey Jack cheese (4 ounces)
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Directions
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.
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.

Tips:
Cool off with a dessert of fresh melon slices and a scoop of mango sorbet.
Nutrition information
1 Serving (1 Taco): Calories 270 (Calories from Fat 110), Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 1g), Cholesterol 30mg; Sodium 870mg; Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 1g), Protein 13g; Percent Daily Value: Vitamin A 4.00%; Vitamin C 0.00%; Calcium 15.00%; Iron 15.00%; Exchanges: 1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2 Percent Daily Values are based on a 2,000 calorie diet
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