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.
- 1/2 pound ground beef
- 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
- 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.
Originally published as Double-Shell Tacos in Quick Cooking January/February 2004, p9
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