Lunch: Double-Layer Beef Tacos Recipe | Myrecipes

Recipe by Adam Hickman Inspired by the popular fast-food version, our taco is bigger and offers bright, fresh flavors but still puts up better numbers than the drive-through original.

Ingredients

1 1/2 teaspoons canola oil
1/2 cup diced onion
1 tablespoon minced garlic
1 tablespoon minced jalapeño pepper
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/8 teaspoon kosher salt
1/4 teaspoon black pepper
6 ounces 90% lean ground beef
2 tablespoons unsalted tomato sauce
1/2 cup fat-free refried beans
4 (6-inch) flour tortillas
2 ounces preshredded reduced-fat Mexican-blend cheese or cheddar cheese (about 1/2 cup)
4 hard taco shells
1/2 cup thinly sliced iceberg lettuce
1/2 cup diced tomato
1/4 cup reduced-fat sour cream

Instructions

Preheat broiler to high.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic and next 6 ingredients (through black pepper); sauté 1 minute, stirring constantly. Add beef; cook 3 minutes or until browned, stirring to crumble. Remove beef mixture from pan using a slotted spoon; drain on paper towels. Return beef mixture to pan; stir in tomato sauce. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Spread 2 tablespoons beans evenly over 1 side of each flour tortilla; sprinkle each with about 2 tablespoons cheese. Place tortillas on a baking sheet; broil 2 minutes or until cheese melts. Carefully wrap 1 tortilla around 1 hard taco shell, pressing gently until cheese sticks to shell. Repeat procedure with remaining tortillas and shells. Spoon about 1/4 cup beef mixture into each shell; top each with 2 tablespoons lettuce, 2 tablespoons tomato, and 1 tablespoon sour cream.

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