Double Layer Tacos

6/5/2013

Tacos are my quick and easy weeknight meal when I'm in a hurry and I don't have much time to fix dinner. Most of the time, I pull one of the kids into the kitchen with me on taco night to help get the tacos on the table even faster.

I wanted to change up our usual taco menu slightly and I found a recipe for double layer beef tacos in the May issue of Cooking Light magazine. It was exactly what I need to shake up taco night in the Davis house. (I know what your thinking. - We're living on the edge over here.)

What is a double layer taco - you ask? Essentially it's a soft tortilla taco and a hard shell taco combined into one. I didn't know this before I put this on our menu but Old El Paso actually sells a box of combined taco shells. (6 hard taco shells and 6 soft flour tortillas) 3 of my hard taco shells were broken when I opened the box but they were still usable.

So the question is, do you like your soft taco on the outside or the hard taco on the outside? There was a split decision around our kitchen table. 1 vote for hard taco shell the outside and 2 votes for soft taco on the outside. Either way, they're a yummy weeknight meal.

Double Layer Tacos
1 1/2 teaspoons olive oil
1/2 cup diced onion
1 clove garlic, minced
1 Tablespoon jalapeno, minced
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
3/4 teaspoon coriander
pinch salt
pinch pepper
1 pound ground turkey
2 Tablespoons tomato sauce
1/2 cup re fried beans
6 flour tortillas
6 hard taco shells
1/2 cup shredded iceberg lettuce
2 ounces shredded cheese