Taco Bell Double Decker Taco

Ingredients

Beef Filling

• 1 1/2 tablespoons masa harina
• 4 1/2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 1/4 teaspoon sugar
• 1 teaspoon dried minced onion
• 1/2 teaspoon beef bouillon powder
• 1 1/3 pounds ground chuck

Shells and Toppings

• 1 can refried beans
• 12 soft flour tortillas
• 12 crispy taco shells
• 1/2 head iceberg lettuce shredded
• 1 cup shredded cheddar cheese
• 2 Roma tomatoes diced
• 1 cup sour cream optional

Instructions

• Combine all the ingredients for the beef filling in a small bowl, except for the ground chuck. Mix well.
• Crumble the ground chuck into a large skillet (preferably nonstick) over medium-high heat and cook, stirring, until the meat has browned. Drain the beef in a strainer over the sink and rinse with hot water.
• Return the beef to the pan along with the spice mix and 3/4 to 1 cup of water. Stir to combine and simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from heat before the pan is completely dry.
• Heat the refried beans in a small pot on the stove over low heat for about 5 to 8 minutes or until the beans have warmed through and are soft.
• Wrap the soft flour tortillas in a clean towel and sprinkle the towel with a few drops of water. Microwave on high power for 30 to 45 seconds or until the tortillas are soft and pliable.
• If desired, warm the crispy taco shells in the oven at 350°F for 7 to 10 minutes.
• To assemble to tacos, spread about 1 tablespoon of refried beans on a soft tortilla and fold the bean-covered soft tortilla around the crispy taco shell. Spoon a few tablespoons of meat into each taco shell. Top with lettuce, cheese, tomatoes, and sour cream, if desired. Repeat with the remaining shells and fillings and serve immediately.