Best 7 Double Decker Tacos Recipes

DOUBLE DECKER TACOS

Steps:

• Place the ground beef in a skillet over medium heat, and sprinkle about 3/4 of the packet of taco seasoning over the meat. Cook and stir the ground beef, breaking it up as it cooks, until the beef is browned and crumbly, 10 to 15 minutes. Drain the excess grease.
• Mash the refried beans with the water in a small saucepan, and sprinkle with the rest of the seasoning packet. Heat the refried beans over low heat until simmering.
• Preheat oven to 300 degrees F (150 degrees C). Place the crisp taco shells on a baking sheet, and warm them in the preheated oven for 3 to 5 minutes.
• To make the guacamole, peel, seed, and mash the avocados in a bowl with 1 tablespoon of sour cream, the lime juice, and salt and pepper to taste, and set aside.
• To build the tacos, spread each flour tortilla with about 2 tablespoons of heated refried beans. Wrap the tortilla gently around a crisp tortilla shell. Spread about 2 tablespoons of ground beef along the bottom of the crisp shell, and sprinkle about 2 tablespoons of shredded Cheddar cheese on top of the meat. Top the cheese with shredded lettuce, a sprinkle of chopped tomato and onion, and a dollop of sour cream and guacamole.

DOUBLE DECKER TACOS

Steps:

• Brown ground beef.
• Drain.
• Add taco seasoning according to packet directions.
• While beef is simmering put refried beans in a small sauce pan to warm over low heat. May need to add 1-2 tablespoons of water to the beans to thin them out a bit.
• Warm soft tortillas in a dry skillet over low to medium heat. You don't want to brown or crisp them at all. Just warm them on both sides so that they are pliable.
• Keep tortillas warm in foil. These can be placed in a warm oven if needed.
• Assemble the tacos:.
• Spread warm beans on a warm flour tortilla (Like spreading pizza sauce on pizza dough).
• Sprinkle beans with shredded cheese.
• Stand a taco shell in the center of tortilla spread with beans and cheese.
• Gently press the soft tortilla onto the sides of the taco shell.
• Fill taco shell with beef, more shredded cheese, shredded lettuce and salsa.
• *variation* if you prefer not to use refried beans just use all cheese to "glue the soft tortilla to the taco shell. If you choose this option just cover the tortilla with a layer of shredded cheese while warming in skillet. As soon as the cheese is melted remove from skillet and place your taco shell in the middle, quickly folding up the sides so they stick to the taco shell. Fill taco and enjoy!

DOUBLE-DECKER STEAK BREAKFAST TACOS RECIPE BY TASTY

Steps:

• Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
• Rub all over the steak.
• Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
• Add the steak to the pan and cook 3-4 minutes per side for medium, or cook to desired doneness.
• Remove from pan and let rest at least 10 minutes.
• Thinly slice against the grain.
• Preheat an oven to 350˚F (180˚C).
• Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
• Heat just until cheese melts, about 3-5 minutes.
• Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
• To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.
• Enjoy!

TACO BELL STYLE DOUBLE DECKER TACOS

Steps:

• Heat oven to 200°F Place corn taco shells on pan and crisp in oven for 15-20 minutes while cooking meat.
• Combine all ingredients up to and including the water and knead to blend well.
• In a large frying pan or wok, saute meat for 5-7 minutes, breaking it up into fine pieces with a spatula.
• Heat the refried beans in a microwave for several minutes. They should be hot and creamy in consistency.
• Place 2-4 flour tortillas on microwaveable plate. Cover tortillas with plastic wrap. Microwave on HIGH 1 minute Repeat as needed.
• Spread each warmed flour tortilla with 2 tablespoons of the beans; place crisp taco shell on beans, then fold soft tortilla over taco shell.
• Fill taco shells with seasoned meat; top evenly with cheese, lettuce, tomatoes, and sour cream. Serve with favorite salsa or hot sauce.

DOUBLE-DECKER POTATO TACOS RECIPE BY TASTY

Steps:

• Cover the potatoes with cold water and simmer until tender, about 20-25 minutes.
• Warm the chopped garlic in the butter over low heat until softened but not browned, about 10 minutes. Add the cream and bring to a boil.
• Coarsely mash the potato mixture and fold in the warm garlic mixture while the potatoes are still warm.
• Season to taste with salt and white pepper. Keep warm.
• Make the double-decker taco shell: on a griddle over low heat, sprinkle a tortilla with about 2 tablespoons shredded pepper jack cheese. Once the cheese melts, place the fried corn taco shell on the cheesy tortilla and press the tortillas together to create the double decker taco.
• Mix the warm potatoes with lime juice and place in the double decker taco. Top with 2-3 tablespoons of Carrot Pico de Gallo.
• Enjoy!

DOUBLE DECKER FISH TACOS

Steps:

• Mix the fish sauce ingredients in a bowl, cover and refrigerate till needed. Cut up the tomato(s) and set aside on a small plate. (I don't bother with peeling and seeding the tomatoes).
• In a bowl, mix together the 1½ Tbs lime juice, 2 Tbs olive oil and 2 tsp of minced jalapeno pepper. Rinse the fish under cold water, pat dry, place in the bowl and toss to coat, cover with plastic wrap and refrigerate till the grill is hot.
• Heat a gas grill or a charcoal grill to medium-high heat.
• Scrape off any jalapeno particles from the fish and lightly sprinkle chili powder on both sides of the fish, if you wish. Oil the grill grate and grill the fish over medium-high heat till the fish flakes easily, turning after 4 minutes, about 10 minutes total cooking time. Cut the fish into 8 equal portions, wrap in foil and keep warm in a preheated oven set to 170°F.
• Warm each flour tortilla on the grill till soft, wrap in foil and keep warm in the oven. Make a fluid assembly line of the ingredients: taco shells, fish, sauce, coleslaw, tomatoes, tortillas and refried beans. Ready a large platter and a roll of aluminum foil, place a portion of fish into a crispy taco shell, top with some sauce, coleslaw mix, tomatoes and optional cucumber slivers. Place on the platter. Repeat with the remaining crispy taco shells. Now smear some warm black refried beans onto a flour tortilla and wrap it around one of the tacos. Wrap each double-decker taco in foil so to keep warm. Repeat with the remaining tortillas and tacos.
• Serve with lime wedges, corn on the cob and a cold fruit salad on the side. Serve beer and/or fruit daiquiris as beverages.
• * TIP: Place the interior side of the cut jalapeno peppers facing down on the cutting board when mincing them so to prevent squirts of jalapeno juice striking you in the face. NEVER touch your face while dealing with jalapenos. Wash your hands thoroughly after handling jalapenos. It's no fun getting jalapeno juice in your eyes.

DOUBLE-DECKER DR PEPPER CHICKEN TACOS RECIPE - (4.3/5)

Steps:

• Make the filling Preheat the oven to 400°. In a food processor, combine the butter with the chopped onion, the chili powder, garlic, citrus zest and juice, honey, cumin and 1 tablespoon of salt; puree until smooth. Loosen the chicken's breast and thigh skin; spread three-fourths of the butter under the skin. Rub the remaining butter over the chicken and let stand for 30 minutes. In a medium roasting pan, toss the potatoes with the poblanos, jalapeño, sliced onion and the olive oil and season with salt and pepper. Open the can of Dr Pepper and nestle it in the center of the roasting pan. Stand the chicken upright on the can and roast in the center of the oven for about 30 minutes, until lightly browned. Reduce the oven temperature to 325° and roast the chicken for about 45 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155° and the vegetables are tender. Let rest for 15 minutes, then transfer the chicken to a carving board. Discard the soda. Remove the meat and skin from the chicken and shred. Add the shredded chicken and skin to the roasting pan and toss with the vegetables. Cover with foil and keep warm. Make the tacos In a medium skillet, heat 1/4 cup of canola oil until shimmering. Add 1 corn tortilla and cook over moderately high heat until pliable, about 20 seconds. Fold the tortilla in half and fry, using tongs to prop it open and turning occasionally, until a crisp shell forms, 1 to 2 minutes longer. Transfer to a paper towel-lined baking sheet. Repeat with the remaining corn tortillas, adding more oil as necessary. Heat a large cast-iron griddle over moderate heat. Place 2 or 3 flour tortillas on the griddle and scatter 2 scant tablespoons of the cheese and 1 tablespoon each of the beans and white onion on top. Cook over moderate heat until the cheese is melted, 1 to 2 minutes. Working quickly, wrap a crispy corn tortilla in a flour tortilla, pressing gently to help it adhere. Repeat with the remaining flour tortillas, cheese, beans and white onion. In a bowl, whisk the sour cream with the lime juice; season with salt. Fill the double-decker taco shells with the chicken and vegetables. Serve with the lime cream, salsa, avocado, cilantro and lime wedges.