Double Wrap Spicy Tacos

When it comes to tacos, are you a hard-crunchy shell type or the soft tortilla fan? Is it corn or flour that gets you excited? Believe it or not, we don’t always have to choose.

I love the crunch of a hard shell. What I don’t much care for is when the shell cracks and all the filling falls out.  As a woman, I can tell you it does not end up in my lap. And it’s times like this that I think bibs for grown ups are a good idea.

One of my favorite “fast” food joints is Taco Bell. I think it’s because when I was a teenager, the Taco Bell was in walking distance of the school bus stop. For the change you could dig out of your family sofa, you could buy a feast of tacos. It was the place to hang out. Now I bring this up because Taco Bell does feature a hard shell taco warped in a soft flour tortilla. You might say their is the inspiration here. The best of both worlds, and oh so delicious!

Double Decker Spicy Tacos
10 Stand n Stuff Corn Taco Shells
10 small Flour Tortillas, snack size
2 cups Iceberg Lettuce
1 lb Ground Beef
1/2 lb Chorizo
2 tablespoons Taco Seasoning
16 oz can Refried Beans
2 cups mild Cheddar Cheese
1/2 cup Salsa

Heat oven to warm, about 225 degrees. Arrange taco shells on a baking sheet, place in the oven. Lightly spray tortillas with cooking spray. Warm tortillas in a dry skillet over low heat just until pliable. Keep tortillas warm in foil in a warm oven.

Shred lettuce. Set aside.

Brown the meats together in a skillet. Drain well, season with taco seasoning and a little water to keep moist. Let meats simmer.

While the meats simmer, warm the refried beans for about 3 minutes in a microwave safe bowl. Thin beans with a little water or bacon drippings to make spreading easier.

Remove tortillas and shells from the oven. Spread warm beans on a flour tortilla. Stand the corn taco shell in the center of the tortillas, gently press the tortilla onto the sides of the taco shell. Fill taco shell with beef and plenty of cheese. Place on the baking sheet, repeat with remaining tortillas and shells.

Cover baking sheet with foil, return to the oven to heat-through, maybe 5 or 6 minutes. Just long enough to let the cheese melt. Remove from oven, top with lettuce and salsa. Serve at once.