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.

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

Baked Tacos

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.

Baked double decker tacos in a baking dish

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.

Happy Taco-Making,

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

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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