Double Decker Vegetarian Tacos Recipes

DOUBLE-DECKER VEGETARIAN TACOS

Steps:

• Spray large skillet with cooking spray. Add mixed vegetables; cook and stir on medium heat 2 min. Add Taco Seasoning Mix and water; stir until well blended. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer, uncovered, 10 min., stirring occasionally.
• Meanwhile, heat Soft Tortillas as directed on package. Spread each with 2 Tbsp. of the beans; place 1 crisp taco shell on center of each soft tortilla. Wrap soft tortillas around taco shells.
• Fill each crisp taco shell with cooked vegetables. Top evenly with cheese, sour cream, tomatoes, lettuce and Salsa.

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.

GIANT DOUBLE DECKER TACO

Steps:

• Fit a sheet pan with a wire rack.
• Heat the oil to 350 degrees F in a large braiser or cast-iron skillet.
• Using tongs, slip half of a tortilla in the hot oil to form a taco shell shape. Using a metal spatula with the other hand, keep half the tortilla submerged until golden. Turn the tortilla so that the fried part now sticks out of the oil, letting the bottom fry, while making sure to keep the tortilla open about 2 inches wide. (This creates the necessary space to stuff it!) Then gently turn the tortilla and repeat the process so that the remaining side fries to a golden brown while the rest stays out of the oil. Let the taco shell drain on the lined sheet pan. Fry another tortilla in this manner; reserve the other two tortillas.
• Preheat the broiler.
• Place one unfried tortilla in a pan and top it edge to edge with cheese. Lightly broil until the cheese is just melted, but the tortilla isn't toasted. While still hot, "stick" the cheesy, non-crispy tortilla to the outside of a fried tortilla shell. Repeat with the remaining tortilla, cheese and fried shell.
• Now build! Fill the cavity of the taco with some warm Taco Meat, followed by some lettuce, a drizzle of sour cream, tomatoes, jalapeños and cilantro.
• Serve with your favorite taco bib.
• Heat a pan over medium heat. Add the beef and chorizo and brown, breaking the meat up constantly into smaller little bits, until no longer pink, 6 to 8 minutes. (If there is a lot of rendered fat, remove all but 1 tablespoon of the fat.)
• Add the onions, chipotle powder and cumin. Cook until the onions are soft, another 8 minutes. Add the garlic and cook for just another 30 seconds. Add the tomato puree and simmer, stirring frequently, for another 10 minutes. You want this taco meat to be pretty "tight" and dehydrated, not soupy or loose! Season to taste with salt and pepper.