I know I have expressed this before…when it comes to guilty pleasures, I’m embarrassed to share Taco Bell is my list. A few months ago I made one of my favorite Taco Bell inspired recipes at home. I had fun trying to make it a healthier option and it tastes better than Taco Bell.
I thought this time I’d try to make my husband’s favorite Taco Bell item, a double decker taco. The past 5 years I’ve known Jim, there has never been a time when he hasn’t ordered a double decker taco when we’ve gone to Taco Bell. Lord knows his obsession for double decker tacos started long before I was in the picture.
Do you get Cooking Light? This months’ feature is tacos. I was so excited to dig in and see all of the yummy taco creations. When I saw they had healthified the Double Decker Taco, I knew what we would be having for dinner that night. I could eat tacos everyday, but I was extra excited to make Jim’s favorite taco of all time.
The recipe is healthy and easy! You create your own taco seasoning, which is great so you’ll be getting less sodium. Refried beans aren’t the best for you, but I picked a low-fat black bean variety and it was fabulous! It didn’t taste low fat and I love using black beans. Also, there isn’t much cheese. I used very little reduced fat shredded cheese, just enough to melt over the black beans and a light sprinkle of cheese over the meat in the taco. I’m sure you’re aware Taco Bell uses a ton of cheese. I was happy to control the amount in my taco.
Double Decker Beef Tacos is a fun weeknight meal and a creative way to spice up Taco night in your home. You can feel good about this healthified recipe and skip getting tacos at the drive-thru.
- 1 1/2 tsp canola oil
- 1/2 onion, diced
- 1 tbsp garlic, minced
- 1 jalapeno pepper, minced
- 1 1/2 tsp chili powder
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 1/8 tsp kosher salt
- 1/4 tsp black pepper
- 6 ounces 90% lean ground beef
- 2 tbsp unsalted tomato sauce
- 1/2 cup fat-free refried beans (I found a black bean kind, it was awesome!!)
- 4 (6-inch) flour tortillas
- 2 ounces preshredded reduced-fat Mexican-blend cheese or cheddar cheese (about 1/2 cup)
- 4 hard taco shells
- 1/2 cup thinly sliced iceberg lettuce
- 1/2 cup diced tomato
- 1/4 cup reduced-fat sour cream or Greek yogurt
- Set your broiler to high.
- Heat a large skillet over medium-high heat. Add oil. Add onion; sauté and stir for 4 minutes. Add garlic and next 6 ingredients (through black pepper); sauté 1 minute, stirring constantly. Add beef; cook until browned, stirring to crumble. Remove beef mixture from pan using a slotted spoon; drain on paper towels. Wipe out oil in the skillet. Return beef mixture to pan; stir in tomato sauce. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
- Spread 2 tablespoons beans over 1 side of each flour tortilla; sprinkle each with cheese. Place tortillas on a baking sheet; broil 2 minutes or until cheese melts. Carefully wrap 1 tortilla around 1 hard taco shell, pressing gently until cheese sticks to shell. Repeat procedure with remaining tortillas and shells. Spoon beef mixture into each shell; top each with lettuce, tomato, cheese and sour cream/Greek yogurt.