Double-Layer Tacos

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

  • prep time 40 min
  • total time 40 min
  • ingredients 9
  • servings 12

Ingredients

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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Taco
    Calories
    270
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    870mg
    870%;
    Total Carbohydrate
    29g
    29%
    (Dietary Fiber
    2g
    2%
      Sugars
    1g
    1%
    ),
    Protein
    13g
    13%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    15%;
    Iron
    15%;
    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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