Double-Layer Beef Tacos

Photo: Marcus Nilsson; Styling: Theo Vamvounakis

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.

Yield: Serves 4 (serving size: 1 taco)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 28 Minutes
Total: 32 Minutes

Nutritional Information

Amount per serving
  • Calories: 327
  • Fat: 13.9g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 18.7g
  • Carbohydrate: 33.9g
  • Fiber: 5.3g
  • Cholesterol: 38mg
  • Iron: 3mg
  • Sodium: 551mg
  • Calcium: 233mg

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

Preparation

  1. 1. Preheat broiler to high.
  2. 2. 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.
  3. 3. 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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