Friday, May 16, 2008


Double decker tacos (recipe in the comments)
Sliced peaches and raspberries with red wine vinegar
We're back! The trip was a success and we have a wonderful house that we will move into in early July. To welcome us home we're having a meal we haven't made in a LONG time. This is pure comfort food - tacos with meat and beans. It came out of a newspaper ad for Kraft shredded cheese and has the health profile to match. If you use low fat meat, fat free beans and are judicious with your toppings, this can be a pretty healthy meal (especially if you keep the portion size down). That said, we never do and it's always a blow out. However, it's a blow out we love and probably have once every few years. I think it's worth it :)

Prep Notes
Difficulty: Easy
Chopping: Taco toppings
Time: 30 minutes
Make ahead: Best made last minute.

J: "Still amazing after all these years!"
M: "The ultimate taco. Soft taco? Hard Taco? Why choose?"

1 comment:

J said...

Double Decker Tacos – Kraft
Serves 4

1 lb ground meat (we use bison)
1 package taco seasoning
1 can refried beans
10 soft tortillas (soft taco size)
10 hard taco shells

Toppings (of your choice):
Shredded cheddar
Diced tomato (we use about 2 small tomatoes)
Finely diced onion
Shredded lettuce
Sour cream

Brown the meat and drain if necessary. Follow taco seasoning packet instructions to season.

Heat refried beans in a small sauce pan until hot and spreadable.

Spread beans on a soft tortilla. Place hard taco on half the tortilla and wrap tortilla around shell. The beans will help it stick together and there should be extra tortilla surrounding the taco shell. Put seasoned meat in the taco shell and top with your favorite taco toppings. Wrap extra tortilla around ends of shell to help contain taco fixings.