Double Layer Tacos

Double Layer Tacos
  • Mild
  • 40 Minutes
  • Chicken
  • Serves 12
  • Tacos
Old El Paso* Favourite Recipe! Layered taco shells and tortillas create the "double" in beef-and-bean stuffed tacos.


  • 1 lb (500 g) lean ground beef
  • 1 package Old El PasoTM Taco Seasoning Mix
  • 2/3 cup (150 mL) water
  • 1 package (12-count) Old El PasoTM Taco Shells
  • 1 can (14 oz/398 mL) Old El PasoTM refried beans, heated
  • 3/4 cup (175 mL) Old El PasoTM Thick N' Chunky Salsa
  • 1 1/2 cups (375 mL) shredded lettuce
  • 1 package Old El PasoTM Medium Flour Tortillas (12 count)
  • 1 cup (250 mL) Creamy Mexicana Shredded Cheese with a Touch of Philadelphia


  • 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.
  • Heat taco shells and flour tortillas as directed on packages.
  • 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.
  • Spoon 2 tablespoons beef mixture into each double-layer taco shell. Top with salsa, lettuce and cheese. Serve immediately.

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