These Double Decker Tacos are made lighter and healthier by using quick and easy fat-free “refried” beans, soft low-carb tortillas, and wrapping them around crunchy corn shell tacos! A Taco Bell favorite you can make at home!
I really like when I get to put “double decker” in a recipe title.
It suggests that whatever it is, it’s substantial and doubly delicious. And just think with these tacos, gone are the days that when you bite into your hard shell and the bottom splits open and the fillings of your taco fall out onto your plate. Mind = blown.
These are perfect dinner for those nights you really don’t feel like pouring your heart and soul into a meal. Which sometimes is every night for me. :/
This is my homemade version of a Taco Bell favorite.
To Make These Double Decker Tacos You Will Need:
- “refried” beans
- lean ground beef
- taco seasoning
- soft flour tortillas (I use low carb!)
- corn shells
To Make the Beans You Will Need:
- pinto beans (canned)
- ground cumin
- garlic powder
- onion powder
- kosher salt
Drain the pinto beans, reserving the liquids from the can. In a small saucepan add the drained beans plus half of the liquids, which is about 1/3 cup. Then measure and add 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon both ground coriander and kosher salt.
Stir to combine. Bring beans to a low boil, reduce to low and simmer uncovered for 15 minutes.
Remove the beans from the heat and allow to rest 5 minutes before transferring to a mini food processor.
Secure the lid and pulse until the beans are velvety smooth.
This should yield roughly 1-1/4 cups which is perfect for making 12 double decker tacos.
Next, add 1 pound of lean ground beef into a skillet. Cook over medium heat, using a spatula to break the beef up into crumbles, until the beef is no longer pink and fully cooked. Drain any fat and discard.
To the cooked ground beef, measure and add in 2 tablespoons taco seasoning.
HOW DO YOU MAKE SAUCY TACO MEAT?
If you prefer your taco meat to be more saucy, this is what I suggest. Once you add your taco seasoning and coat the beef. Make a quick slurry of 2 teaspoons cornstarch and 2 teaspoons water, stir to combine. Increase the heat under the skillet to high, pour in 3/4 cup of water and bring to a bubble. Stir in the cornstarch slurry. Continue stirring until the sauce has thickened. Remove off the heat once a desired consistency has been reached.
On a rimmed metal baking sheet, place the taco shells with the opening facing down. I learned to do this from my mother-in-law as a great way to keep the tacos from closing up which makes it tough to fill with the taco meat.
Warm the corn shells by follow the package directions.
Grab 12 (6-inch) flour tortillas and spread some of the warm beans onto center. To keep these double deckers on the lighter side, I use low carb soft flour tortillas.
Then lay the warmed taco shell onto the beans and gently press.
Fold up the other side, gently pressing to secure the taco shell.
Repeat with the rest of the tacos.
Grab your taco meat and prepare shells.
Add divide the meat among the shells.
Top with shredded lettuce, cheese and tomatoes.
Make it supreme by adding sour cream and guac.
Enjoy! And if you give this Double Decker Tacos recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Double Decker Tacos
FOR THE BEANS:
- 1 (15 ounce) can pinto beans, drained, 1/3 cup liquids reserved
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon kosher salt
TO MAKE THE TACOS:
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 12 (6-inch) soft flour tortillas, (I use low-carb)
- 12 crunchy corn taco shells, warmed following package directions
- 2 cups lettuce, shredded romaine or iceberg
- 2 roma tomatoes, seeded and diced small
- 1¼ cheddar cheese, shredded
MAKE THE BEANS:
- Drain the beans reserving the liquids from the can. In a small saucepan add the drained beans plus half of the liquids, about 1/3 cup. Then measure and add the cumin, garlic powder, onion powder, ground coriander and kosher salt.
- Bring beans to a low boil, reduce to low and simmer 15 minutes.
- Remove the beans from the heat and let cool 5 minutes before transferring to a mini food processor. Secure the lid and pulse until smooth.
MAKE THE TACOS:
- Brown the ground beef in a skillet until fully cooked. Drain and discard any fat.
- To the beef add in the taco seasoning and stir until the beef is evenly coated. Keep meat warm over low heat.
- Spread a thin layer of beans in the center of each flour tortilla. Pressing a warm corn shell to the beans and wrapping it in the soft tortilla.
- Divide the taco meat among each of the shells.
- Top with lettuce, cheese, tomatoes or any of your favorite toppings and enjoy!
HOW DO YOU MAKE SAUCY TACO MEAT?If you prefer your taco meat to be more saucy, this is what I suggest. Once you add your taco seasoning and coat the beef. Make a quick slurry of 2 teaspoons cornstarch and 2 teaspoons water, stir to combine. Increase the heat under the skillet to high, pour in 3/4 cup of water and bring to a bubble. Stir in the cornstarch slurry. Continue stirring until the sauce has thickened. Remove off the heat once a desired consistency has been reached.
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THANK YOU in advance for your support!
That looks delicious! And the double-decker idea is awesome, I would’ve never thought of that.
Such a genius idea! I’ve never yet managed to eat a taco without everything getting everywhere!
I make these all the time! My kids absolutely love them. I put the sour cream in between them so they stick together. Great recipe!
Oooh sour cream… there’s an idea! 🙂
LOVE these! We used to do this all the time when I was growing up. Best of both worlds!
They totally are the best of both worlds! 🙂
This is perfect! They’re easy… and I don’t feel like doing a whole bunch of cooking tonight!
Ahhh! These are so totally cool!!
Oh my God YES! Totally making these soon.
These are definitely doubly-delicious! And I love your yellow skillet.
Yum! I totally want tacos for dinner tonight now!
So making these! Yummmmmy!
I can’t believe I’ve never maaaade these! My husband LIVES for DDTs. I’m all over this. And under them. Ohhhhhh, I said it!
How fun are these? PS you’re homemade taco seasoning is the best!!
These are my husband’s all time favorites! So need to try these!
hope you had a fab birthday laurie! the worst part about tacos is when they split open. everything falls out! problem solved!!!!
Double decker?! How have I never made these before? That outer layer of refried beans and the soft tortilla is such an amazing addition. I will have to make this for Jason when he comes back home for the holidays.
These look soooo delicious! What’s a good alternative to sour cream and beans? My fiance and I don’t like either on our tacos so any ideas?
I never even thought about making these at home and I have no idea why! We’re having our pre-teen nieces over this weekend and now I know exactly what I’ll be making for them.
I just have to put this out there – I love Taco Bell.
What a great thing to make at home, I am sure it is way better than TB
Mmmm Now I want tacos!!
mmm these are perfect for that at home taco bell fix! love it
These will make my husband beyond happy. I’m going to have to them asap. I’m sure he will just douse them in ortega though like he does with all Mexican type food!
What a great idea! Brilliant! Love your step by step photography and tips. Love your blog!
Thanks Medha! 🙂