Double-Shell Tacos Recipe

Double-Shell Tacos Recipe photo by Taste of Home

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These two-shell tacos from our Test Kitchen staff are twice the fun. A warm pita spread with refried beans enfolds a crispy taco shell filled with savory ground beef and tempting toppings.

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Double-Shell Tacos Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

30 30

Ingredients

1/2 pound ground beef
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With Johnsonville Italian Sausage.
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2 tablespoons taco seasoning
1/3 cup water
1/2 cup refried beans
2 whole pita breads
2 taco shells
Toppings: chopped green onions, chopped tomatoes, sliced ripe olives, shredded cheddar cheese, sour cream and/or shredded lettuce, optional

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened.
Meanwhile, spread 1/4 cup refried beans over one side of each pita. Place on a microwave-safe plate; heat, uncovered, on high for 15-20 seconds or until warmed. Immediately wrap each pita around a taco shell. Fill with beef mixture. Serve with toppings of your choice. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 526 calories, 18 g fat (6 g saturated fat), 80 mg cholesterol, 1,435 mg sodium, 57 g carbohydrate, 5 g fiber, 32 g protein.

Originally published as Double-Shell Tacos in Quick Cooking January/February 2004, p9