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Stacked Crunchy-and-Soft Tacos

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Comfort-Food

Stacked Crunchy-and-Soft Tacos layer seasoned beef with creamy refried beans, wrapping a warm flour tortilla around a crisp shell for the best of both textures. Fresh guacamole, sharp Cheddar, cool sour cream, and crisp lettuce and tomato round out each bite with richness and brightness. Serve for a casual weeknight dinner or a fun game-day spread.

  • Prep30 mins
  • Cook15 mins
  • Serves12
  • DifficultyEasy
Stacked Crunchy-and-Soft Tacos
  1. 1

    Put the ground beef in a skillet over medium heat and sprinkle about 3/4 of the taco seasoning packet over the meat. Cook and stir, breaking up the beef as it cooks, until it is browned and crumbly, 10 to 15 minutes. Drain the excess grease.

  2. 2

    Mash the refried beans in a small saucepan; add a little water as needed to loosen them (you may not need any, depending on the beans’ consistency) and sprinkle with the remaining seasoning. Warm the refried beans over low heat until heated through and smooth.

  3. 3

    Preheat the oven to 300 degrees F (150 degrees C). Place the crisp taco shells on a baking sheet and warm them in the preheated oven for 3 to 5 minutes.

  4. 4

    To make the guacamole: Peel, seed, and mash the avocados in a bowl with 1 tablespoon of sour cream, the lime juice, and salt and pepper to taste, then set aside.

  5. 5

    To build the tacos: Spread each flour tortilla with about 2 tablespoons of the heated refried beans.

  6. 6

    Wrap the tortilla gently around a crisp tortilla shell.

  7. 7

    Spread about 2 tablespoons of ground beef along the bottom of the crisp shell and sprinkle about 2 tablespoons of shredded Cheddar cheese over the meat.

  8. 8

    Top the cheese with shredded lettuce, a sprinkle of chopped tomato and onion, and a dollop of sour cream and guacamole.