Inspired by the drive-through, these baked tacos are double-decker-style with a crunchy taco shell wrapped in a flour tortilla. They’re filled with ground beef, refried beans, and cheddar cheese and baked in the oven until they’re hot and toasty.
I love from-scratch cooking but there are times when I take advantage of “convenience” items like pre-made refried beans, crunchy taco shells from a box, and a few other choice pantry items to make dinner like these baked double-decker tacos. They are a total copycat of one of my favorite fast food indulgences but are more delicious and wholesome than the ones you get at the drive-through. Every time I make them, I’m flooded with nostalgia – tacos were a major food group during my college days and I have nothing but warm and fuzzy feelings for them.
How to Make Double-Decker Tacos
- It starts with one pound of ground beef which is cooked on the stovetop with some chili (or taco) seasoning.
- I like to mix 1 (16-ounce) can of refried pinto beans with some shredded cheddar cheese. The beans are spread on the flour tortillas and act like a delicious glue that holds the flour tortilla and crunchy taco shell together.
- Once the beef and beans are ready it’s time to assemble the tacos. Start by spreading some of the beans and cheese on a flour tortilla.
- Wrap a fajita-sized flour tortilla around a crunchy taco shell and press lightly so it adheres to the taco shell. Don’t worry in the crunchy shell breaks. It’s totally contained inside the flour tortilla and, once filled, no one will notice.
- Place the empty taco in a 9 x 13” baking dish and repeat this process with the rest of the tortillas and taco shells.
- Once you’ve wrapped all of the taco shells and they are lined up in the baking dish, fill them with the cooked beef followed by a drizzle of store-bought enchilada sauce, and a sprinkling of cheddar cheese.
- Bake the tacos for 20 minutes at 375°F.
When the tacos come out the oven the crunchy shells are softened a bit and the flour tortillas have crisped up just a bit around the edges. Each is held together with cheesy refried beans. Serve them as is or go an extra step and add some toppings…
Toppings for Tacos
While the tacos are baking, I like to mix up some sour cream, lime juice, and cilantro to make a sauce to drizzle over the hot tacos. Add some lettuce and diced tomatoes and the tacos are ready to serve.
Add some chips and salsa and icy cold margaritas for a complete experience.
More Taco Recipes
I ❤ tacos! Here are a few more taco recipes if you’re looking for more ideas – slow cooker, Instant Pot, and a simple taco bowl are just a few of my favorite ways to make and serve tacos.
- Short Rib Tacos with Radicchio Apple Slaw | These tacos veer a little off the traditional taco path! They’re made with slow cooker short ribs and a fresh and bright radicchio-apple slaw. They make for a delicious and cozy dinner.
- Easy Ground Turkey Taco Bowls | Easy 30-minute ground turkey taco bowls for two with all the toppings! Ground turkey seasoned with spices, corn, and pinto beans spooned over simple cilantro-lime rice.
- Instant Pot Braised Beef Tacos | An Instant Pot makes these tender and savory braised beef tacos totally doable on a weeknight. The beef tastes like it simmered for hours in the oven but all of it comes together in less than an hour.
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Make taco night extra fun with these double decker baked tacos!
For the Beef
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 tablespoons chili (or taco) seasoning
For the Beans
- 1 (16-oz) can of refried pinto beans
- 1/4 cup shredded cheddar cheese
For the Tacos
- 10 fajita-sized flour tortillas
- 10 crunchy taco shells
- 1/4 cup enchilada sauce
- 3/4 cup shredded cheddar cheese
For the Toppings
- 1/2 cup sour cream
- Juice of one lime
- 2 teaspoons cilantro, chopped
- Pinch of salt
- 1 cup chopped lettuce like spinach, iceberg, or romaine
- 2–3 tomatoes, chopped
- Preheat oven to 375°F. Heat the olive oil in a large pan over medium heat. Cook the ground beef until it’s browned and no longer pink. Drain off the excess fat and then stir in the chili seasoning. Remove from heat and set aside.
- In a small bowl, mix together 1/4 cup of shredded cheese with the refried beans. Spread each tortilla with about 2 tablespoons of the refried beans. Fold the tortilla around one crunchy shell, lightly press the flour tortilla so it adheres to the crunchy shell. Place the taco shell in a 9×3″ baking dish. Repeat with the rest of the tortillas and shells.
- Next, fill each taco with about a 1/4 cup of the ground beef and top it with a drizzle of enchilada sauce. Sprinkle 3/4 cup of shredded cheese over the top of the tacos.
- Bake the tacos, uncovered, for about 20 minutes or until they are warmed through and the cheese has melted.
- While the tacos are baking make the sour cream sauce by combining the lime, cilantro, salt, and sour cream in a small bowl. Top the tacos with a drizzle of sour cream, chopped lettuce, and chopped tomatoes.
- Category: Dinner
- Method: Bake
- Cuisine: American
- Serving Size: 1 taco
- Calories: 442
- Sugar: 2.1g
- Sodium: 885mg
- Fat: 22g
- Saturated Fat: 8.2g
- Unsaturated Fat: 10.7g
- Trans Fat: 0.2g
- Carbohydrates: 42.8g
- Fiber: 3.1g
- Protein: 18.7g
- Cholesterol: 49.3mg
Keywords: baked tacos, double decker tacos, beef tacos recipe
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.