Tacos that are both crispy and soft go well together. Refried beans and cheese are stacked in the soft taco to provide a cushion between the crispy taco shell and the taco meat and garnishes. Both children and adults will like it! This recipe is flexible, and you may top it whatever you like. We favor guacamole, sour cream, lettuce, hot sauce, and shredded cheese. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
| 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
Instructions
- 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.
- 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.
- Stir taco seasoning mixture into ground beef and onion mixture; simmer on medium-low heat while preparing the remaining ingredients.
- 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.
- Divide refried bean mixture between flour tortillas; spread into an even layer to cover one side completely.
- Wrap tortillas around the crisp taco shells, using bean mixture to stick the tortillas to the shells.
- Spoon seasoned ground beef into the taco shells.
Nutrition Facts
| Calories | 347 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 6 g |
| Sodium | 801 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Five stars or more. HE saw how I prepped this and asked for some chopped, jarred jalapenos on the refried bean mixture. Sure! Then HE said, please don’t make any other tacos, this is the Bomb! Prepped them, filled with meat and cheese then put them on a cookie sheet with my taco stand up holders and heated. Topped with salsa, lettuce, sour cream and YUM! Thanks for this recipe!
We liked it but read the description. Add toppings like as recommended. Would’ve been even better with some lettuce, tomatoes etc…
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.
We loved this recipe! Husband loved it.
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!
So yummy! We loved the extra crunch!
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.
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.
Never thought to stick tortillas to taco shells but it worked nicely. We even used regular shredded cheddar cheese instead of velveeta. Tasted great!
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!
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!