DOUBLE-LAYER TACOS

Double-Layer Tacos image

Layered taco shells and tortillas create the "double" in these beef- and bean-stuffed tacos.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 12

Number Of Ingredients 9

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)

Steps:

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.
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 center 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.

Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Taco, Sodium 870 mg, Sugar 1 g, TransFat 1 g