These Double Decker Tacos are made lighter and healthier by using quick and easy fat-free “refried” beans, low-carb flour tortillas, and wrapping them around crunchy corn shell tacos! A Taco Bell favorite you can make at home!

This is my homemade version of a Taco Bell favorite.

I really 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 delicious. And just 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 perfect dinner for those nights you really 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 You Will Need:

  • refried beans – I like to use this homemade fat-free recipe but use what you like!
  • lean ground beef – Or use ground turkey, chicken or plant protein.
  • taco seasoning – Use homemade 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 You Will Need:

  • 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 perfect 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 quick 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!

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Yield: 12 tacos

Double Decker Tacos

These Double Decker Tacos are made lighter and healthier by using quick and easy fat-free "refried" beans, low-carb flour tortillas, and wrapping them around crunchy corn shell tacos! A Taco Bell favorite you can make at home!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

FOR THE BEANS:

  • 1 (15 ounce) can pinto beans, drained, 1/3 cup liquids reserved
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon kosher salt

TO MAKE THE TACOS:

  • 1 pound lean ground beef
  • 2 tablespoons taco seasoning
  • 12 (6-inch) soft flour tortillas, (I use low-carb)
  • 12 crunchy corn taco shells, warmed following package directions
  • 2 cups lettuce, shredded romaine or iceberg
  • 2 roma tomatoes, seeded and diced small
  • 1¼ cheddar cheese, shredded

Instructions 

MAKE THE BEANS:

  • Drain the beans reserving the liquids from the can. In a small saucepan add the drained beans plus half of the liquids, about 1/3 cup. Then measure and add the cumin, garlic powder, onion powder, ground coriander and kosher salt.
  • Bring beans to a low boil, reduce to low and simmer 15 minutes.
  • Remove the beans from the heat and let cool 5 minutes before transferring to a mini food processor. Secure the lid and pulse until smooth.

MAKE THE TACOS:

  • Brown the ground beef in a skillet until fully cooked. Drain and discard any fat.
  • To the beef add in the taco seasoning and stir until the beef is evenly coated. Keep meat warm over low heat.
  • Spread a thin layer of beans in the center of each flour tortilla. Pressing a warm corn shell to the beans and wrapping it in the soft tortilla.
  • Divide the taco meat among each of the shells.
  • Top with lettuce, cheese, tomatoes or any of your favorite toppings and enjoy!

Notes

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 quick 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.
Serving: 1taco, Calories: 118kcal, Carbohydrates: 9g, Protein: 9g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 97mg, Potassium: 206mg, Fiber: 1g, Sugar: 1g, Vitamin A: 190IU, Vitamin C: 2mg, Calcium: 21mg, Iron: 1mg
Author: Laurie McNamara
Course: Mains & Entrees
Cuisine: American, Tex Mex

This recipe was originally posted on September 9, 2012 and has been updated with clear and concise instructions, new photography and helpful information.