Decker Tacos, Double Style

This is my from-scratch version of a Taco Bell go-to.

I genuinely like when I get to put double decker in a recipe title. It suggests that whatever it is, it’s substantial and is double the savory. And only 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. Well, maybe.

These are dependable dinner for those nights you truly don’t feel like pouring your heart and soul into a meal. Which sometimes is every night for me.:/

To Make These Double Decker Tacos Set out:

• refried beans – I like to use this from-scratch fat-free recipe but use what you like!
• lean ground beef – Or use ground turkey, chicken or plant protein.
• taco seasoning – Use from-scratch or store-bought.
• soft flour tortillas – Use fajita size soft taco shells.
• corn shells – I like to use Simple Truth (Kroger) yellow corn taco shells.
• lettuce – Adds refreshing crunch.
• cheese – I like to use a finely grated cheddar blend.

optional toppings:

• tomato
• sour cream
• guacamole
• hot sauce
• salsa

To Make the Beans Gather:

• pinto beans (canned)
• ground cumin
• garlic powder
• onion powder
• coriander
• 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 reliable 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 short 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!