Double Layer Tacos

Old El Paso* Favourite Recipe! Layered taco shells and tortillas create the "double" in beef-and-bean stuffed tacos.
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40 Minutes Total
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12 Servings


Ingredient List
  • Small check mark in a circle icon 1 lb (500 g) lean ground beef
  • Small check mark in a circle icon 1 package Old El Paso Taco Seasoning Mix
  • Small check mark in a circle icon 2/3 cup (150 mL) water
  • Small check mark in a circle icon 1 package (12-count) Old El Paso Taco Shells
  • Small check mark in a circle icon 1 can (14 oz/398 mL) Old El Paso refried beans, heated
  • Small check mark in a circle icon 3/4 cup (175 mL) Old El Paso Thick N' Chunky Salsa
  • Small check mark in a circle icon 1 1/2 cups (375 mL) shredded lettuce
  • Small check mark in a circle icon 1 package Old El Paso Medium Flour Tortillas (12 count)
  • Small check mark in a circle icon 1 cup (250 mL) Creamy Mexicana Shredded Cheese with a Touch of Philadelphia
  • Small check mark in a circle icon Chopped avocado, if desired
  • Small check mark in a circle icon Fresh cilantro sprigs, if desired
Preparation
  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 3 to 5 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 centre 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.
Expert Tips
  • Touch of Philadelphia is a trademark of Kraft Foods Group Brands LLC