Baked Double Decker Tacos

Looking for a fun and delicious way to amp up your taco night? You have to try this double-decker taco recipe! This taco recipe combines the best of both worlds: a crunchy corn taco shell filled with seasoned ground beef and cheese, plus a flour tortilla filled with refried beans wrapped around the crunchy taco shell.

Three baked double decker tacos on a plate topped with lettuce and tomatoes

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.

Don’t forget to add some chips and salsa for the best experience!

Baked double decker tacos in a baking dish

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🌮 Double-Decker Tacos Recipe


Double Decker Tacos

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Make taco night extra fun with these double decker baked tacos!

  • Author: April Anderson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10 tacos 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American



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
  • 23 tomatoes, chopped


  1. 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.
  2. 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.
  3. 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.
  4. Bake the tacos, uncovered, for about 20 minutes or until they are warmed through and the cheese has melted.
  5. 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. 


  • 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

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

✔️Recipe Tips

This recipe is basically an assembly operation. After you’ve browned the ground beef, get everything else within reach and assemble!

I love that this recipe takes advantage of store-bought ingredients, but if you have time, I highly recommend making homemade enchilada sauce. It only takes about 15 minutes – or you can make it ahead of time so it’s ready to go.

You can swap the ground beef for ground turkey or try ground chicken for a twist.

You can also use your favorite refried beans made with either pinto beans or black beans.

These baked tacos serve a crowd and are very filling. One taco is plenty for one person, so if you are only serving a few people, you may want to cut the recipe in half.

If you have leftovers, store them in the refrigerator and they will keep for two to three days. They will be a lot softer when you warm them up, but they’ll still be delicious.

💡Taco Topping Ideas

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.

Baked double decker tacos on a white plate with a baking dish in the background

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Happy Taco-Making,

😍 More Taco Recipes

I ❤ tacos! Here are a few more taco recipes if you’re looking for more ideas!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.


  1. Yum! These look so yummy! How do these reheat? I’m wondering how they will do for lunches the next day.

    1. Hi Marina, they are best served the day they are made, although I did store leftovers in a ziplock bag to reheat the next day. They are definitely softer and drier the next day, so please keep this in mind if you try it! Thanks for stopping by 🙂

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