Double Decker Tacos Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy

Turn the burner on medium high and place a sauté pan on it to preheat for about a minute.

Add a little canola oil to the pan.

Add 1 pound of shredded chicken to the pan after it has preheated.

Stir the chicken to coat it in the oil and heat it through, about 1 minute.

Add 2/3 cup of water and stir in the Old El Paso taco seasoning packet.

Stir the chicken until coated and bring to a boil, then reduce to a simmer and cover for 3 to 4 minutes to concentrate the flavors.

In a separate heavy stock pot saucepan, set the burner to medium and preheat it.

Add a little canola oil to the saucepan.

Once the oil is hot, add the 30 oz can of refried beans to the pot.

Stir the beans thoroughly as they heat up and bubble.

Add 1/3 cup of half and half to the beans for a creamy texture and flavor, stirring well.

Cover and let the beans simmer for a couple of minutes.

Set up a taco bar with toppings: shredded cheese, diced avocado, shredded lettuce, diced white onion, diced cilantro, and diced tomato.

Heat the flour tortillas in the microwave for 45 seconds covered in plastic, or wrap in foil and heat in the oven at 350°F for 10 minutes.

To build the tacos, lay down a flour tortilla and spread a layer of the refried beans on it.

Drizzle spicy nacho cheese over the beans.

Fold the crispy taco shell up on each side of the flour tortilla.

Add the heated shredded chicken into the taco shell.

Drizzle taco sauce over the chicken.

Add toppings: shredded lettuce, diced onion, diced tomato, diced avocado, and shredded cheddar cheese.

Finish with a drizzle of sour cream on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens