Another retired Taco Bell menu item gets resurrected and cleaned up! Why choose between a soft or crunchy taco when you can have the best of both worlds- the double decker taco! It’s perfect for an indecisive person like myself.
INGREDIENTS 1 pkg grain-free taco shells (I use Siete) 1 pkg grain/gluten-free tortillas (I use Siete cassava flour) 1 lb grass-fed ground beef 1 (15 oz) can organic refried black beans (I use Amy's Kitchen) 1 Tbsp taco seasoning (I use Siete mild) Optional Toppings: shredded cheese off the block, dairy-free Greek yogurt (I use Kite Hill Greek-style), shredded lettuce, organic salsa (I also use Yellowbird Sauce Organic Habanero), pico de gallo
HOW TO MAKE -Preheat oven to 350. -Brown ground beef and add taco seasoning. Stir to coat beef. -In a small skillet over medium-high heat, warm each tortilla on both sides until it starts getting brown spots (resembling a flour tortilla). Takes about 3-5 minutes. -Spread 2-3 Tbsp refried black beans on warmed tortilla. -Put a few spoonfuls of ground beef in crispy taco shell, and place in the middle of the warmed tortilla with refried black beans. -Fold tortilla sides up to stick to crispy taco shell. -Place assembled tacos on a baking sheet, and pop in the oven for 3-5 minutes to warm. -Add toppings of your choice.