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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Double-Layer Tacos

Makes: 12 servings
Prep 40 mins Start to Finish 40 mins
Double-Layer Tacos
Ingredients
  • 1  pound  ground beef
  • 1 1  ounce package  Old El Paso® taco seasoning mix
  • 3/4  cup  water
  • 1 4.6 ounce package  Old El Paso® taco shells
  • 12  Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)
  • 1 16  ounce can  Old El Paso® refried beans, heated
  • 3/4  cup  Old El Paso® salsa (any variety)
  • 1 1/2  cups  shredded lettuce
  • 1  shredded Monterey Jack cheese (4 oz)
Directions

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 Facts (Double-Layer Tacos)
  • Servings Per Recipe 12,
  • cal. (kcal) 270,
  • Fat, total (g) 12,
  • chol. (mg) 30,
  • sat. fat (g) 5,
  • carb. (g) 29,
  • Trans fatty acid (g) 1,
  • fiber (g) 2,
  • sugar (g) 1,
  • pro. (g) 13,
  • vit. A (RE) 41,
  • vit. C (mg) 0,
  • sodium (mg) 870,
  • calcium (mg) 151,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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