Baked Double Decker Tacos

Copycat version of Taco Bell’s double decker taco. Soft flour tortilla layered with refried beans on the outside, crispy corn tortilla inside filled with a creamy & seasoned beef mixture. Top with shredded lettuce, chopped tomatoes, and avocado chunks and you have the yummiest taco night ever!

Baked Double Decker Tacos-

I have fond memories of Taco Bell. I grew up, until age 14, in Idaho. My dad owned a landscape business and on Saturdays the older siblings (me included) would go out and mow lawns with him. My favorite part of those work days would always be when he would take us to Taco Bell for lunch. Back then, I think a tostado was like $.89 and you could get like a $.50 taco. My favorite thing to get was the tostado (no red sauce!) and the double decker taco. When I make these for my family the memories come flooding back. Hot sun, smell of grass being mowed (not my fave!), being dirty, riding in my dad’s big truck, fighting with my brothers 🙂 ….. Good times!

These tacos are super easy, bake up in the oven and then they are ready for everyone in the family to top with whatever they want. Enjoy!

Baked Double Decker Tacos

Serving Size: 10 double decker tacos


  • 1 lb ground beef
  • 1 can (8 oz) tomato sauce
  • 1 taco seasoning packet or 3 tablespoons homemade
  • 1 tablespoon sour cream
  • 1 tablespoon brown sugar, optional (but really good!)
  • 1 can (16 oz) refried beans
  • 10 small tortilla shells
  • 10 crunchy corn taco shells
  • 1 cup shredded cheese
  • taco toppings: shredded lettuce, sour cream, avocado chunks, chopped tomatoes, chopped olives


  1. Heat oven to 375 degrees.
  2. Cook ground beef, over medium-high heat, until done. Drain any grease.
  3. Add the tomato sauce and the taco seasoning in with the meat. Stir to combine. Add in the sour cream and the brown sugar. Stir and let simmer for 10 minutes on low.
  4. Place refried beans in a microwaveable bowl, or in a saucepan on the stove, and cook until soft (only a few minutes or so).
  5. Spread about 2 tablespoons of the refried beans onto each soft tortilla. Take a crunchy corn taco shell and place it in the flour tortilla and wrap the tortilla around the shell. Press lightly so that the beans will stick to the corn shell. Place into the baking dish, and repeat with the remaining taco shells.
  6. When taco meat is done, spoon some into each crunchy corn taco shell and then top with some shredded cheese.
  7. Bake for 15-20 minutes.
  8. Serve with taco toppings and enjoy!


** I ended up having to trim my flour tortillas, to match better with the corn taco shell, because they were just a little too big

Have a great weekend,


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  1. says

    I’ve been making double Deckers in my house for a while now, my family Loves them. I’m excited to try your recipe though. Instead of cutting the flour tortillas down, I have found the small fajita size tortillas are the perfect size! Thanks again for this recipe. We love Mexican food of any kind, I think this will be dinner for Cinco de Mayo!

    • Together As Family says

      Thanks for stopping by and commenting Dona! I always love to hear from readers 🙂 I will have to look for the fajita size next time. I bought the small soft taco size, thinking they would be small enough, but I had to cut them down. Thanks for the tip! This is one of our favorite dinners. Have a great day!

    • Together As Family says

      How funny 🙂 You should make them, they’re a favorite at our house. Thanks Hollie for stopping by and commenting.

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