To keep these double deckers on the lighter side, I use low carb soft flour tortillas. Grab 12 (6-inch) flour tortillas and spread some of the warm beans onto center. Warm the corn shells by follow the package directions. I learned to do this from my mother-in-law as a great way to keep the tacos from closing up which makes it tough to fill with the taco meat. On a rimmed metal baking sheet, place the taco shells with the opening facing down. Remove off the heat once a desired consistency has been reached. Continue stirring until the sauce has thickened. Increase the heat under the skillet to high, pour in 3/4 cup of water and bring to a bubble. Make a quick slurry of 2 teaspoons cornstarch and 2 teaspoons water, stir to combine. Once you add your taco seasoning and coat the beef. If you prefer your taco meat to be more saucy, this is what I suggest. To the cooked ground beef, measure and add in 2 tablespoons taco seasoning. Cook over medium heat, using a spatula to break the beef up into crumbles, until the beef is no longer pink and fully cooked. Next, add 1 pound of lean ground beef into a skillet. This should yield roughly 1-1/4 cups which is perfect for making 12 double decker tacos. Secure the lid and pulse until the beans are velvety smooth. Remove the beans from the heat and allow to rest 5 minutes before transferring to a mini food processor. Bring beans to a low boil, reduce to low and simmer uncovered for 15 minutes. Then measure and add 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon both ground coriander and kosher salt. In a small saucepan add the drained beans plus half of the liquids, which is about 1/3 cup. To Make These Double Decker Tacos You Will Need:ĭrain the pinto beans, reserving the liquids from the can. This is my homemade version of a Taco Bell favorite. These are perfect dinner for those nights you really don’t feel like pouring your heart and soul into a meal. And just think with these tacos, gone are the days that when you bite into your hard shell and the bottom splits open and the fillings of your taco fall out onto your plate. It suggests that whatever it is, it’s substantial and doubly delicious. I really like when I get to put “double decker” in a recipe title. These Double Decker Tacos are made lighter and healthier by using quick and easy fat-free “refried” beans, soft low-carb tortillas, and wrapping them around crunchy corn shell tacos! A Taco Bell favorite you can make at home!
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