Name: Double-Decker Ground Beef Tacos with Refried Beans
Total time: 45 min
Ingredients: 8 taco shells; 8 (6-inch) flour tortillas; 1 (14-ounce) can refried beans; 1 tablespoon vegetable oil; 1 onion , chopped fine; 1½ tablespoons chili powder; 1½ teaspoons garlic powder; 1 teaspoon table salt; 2 tablespoons tomato paste; 1 pound 90-percent lean ground beef; 2 ounces yellow cheddar cheese , shredded (½ cup), plus extra for serving; Shredded iceberg lettuce; Chopped tomato; Sour cream; Lime wedges

Why This Recipe Works

A fun variation to add to your taco night rotation, these ground beef tacos feature soft flour tortillas wrapped around crunchy corn tortillas. To add flavor and richness to the ground beef, we mixed in shredded cheese, which also helped prevent the filling from tumbling out of the taco. Refried beans spread over the flour tortillas made the tacos even heartier and “glued” them to the corn tortillas. Once the corn tortillas were nestled inside the flour tortillas, cracking their spines allowed them to accommodate a generous amount of garnishes.

Before You Begin

In addition to the toppings listed, hot sauce and taco sauce also make great accompaniments.

Instructions

Adjust oven rack to middle position and heat oven to 325 degrees. Arrange 8 taco shells on rimmed baking sheet. Wrap 8 flour tortillas in aluminum foil and place next to shells. Bake until warmed through, 6 to 7 minutes. Heat 1 can refried beans in small saucepan, covered, over low heat, stirring occasionally, to warm through.

Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Add 1 finely chopped onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add 1½ tablespoons chili powder, 1½ teaspoons garlic powder, and 1 teaspoon table salt and cook, stirring frequently, until fragrant, about 1 minute. Stir in 2 tablespoons tomato paste and cook until rust-colored, 1 to 2 minutes. Add 1 pound ground beef and cook, using wooden spoon to break meat into pieces no larger than ¼ inch, until no longer pink, 5 to 7 minutes. Off heat, stir in ½ cup shredded cheddar cheese until melted and mixture is homogeneous. Cover to keep warm.

To build tacos, spread beans evenly over tortillas (about 3½ tablespoons each), then wrap tortillas around taco shells, pressing gently to adhere. Open wide like book so hard shell cracks along spine (this helps to accommodate garnishes). Divide beef mixture evenly among shells. Garnish with extra shredded cheese, shredded lettuce, chopped tomatoes, and sour cream as desired. Serve with lime wedges.