Double Layer Beef Tacos


  • 1½ teaspoons canola oil
  • ½ cup onion (diced)
  • 1 tablespoon garlic (minced)
  • 1 tablespoon jalapeño pepper (minced)
  • 1½ teaspoons chili powder
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • 1/8 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 6 ounces 90% lean ground beef
  • 2 tablespoons unsalted tomato sauce
  • ½ cup refried beans
  • 4 (6 inch) flour tortillas
  • ½ cup Mexican-blend cheese or cheddar cheese (shredded)
  • 4 hard taco shells
  • ½ cup iceberg lettuce (thinly sliced)
  • ½ cup tomato (diced)
  • ¼ cup sour cream


Preheat broiler to high.

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.

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 ¼ cup beef mixture into each shell; top each with 2 tablespoons lettuce, 2 tablespoons tomato, and 1 tablespoon sour cream.

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