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Baked Double Decker Tacos are so easy to make at home! Soft flour tortilla layered with refried beans, a crunchy corn shell in the middle, and then the tacos are filled with perfectly seasoned and creamy ground beef, cheese, and all your favorite taco toppings. This is an easy family favorite dinner recipe that is sure to be a hit.
Double Decker Tacos Recipe
I grew up eating Double Decker Tacos! We always stopped at Taco Bell after we did any sort of yard work. It was like our reward and I loved it 😊
These tacos are so easy to make at home in the oven, and they’ll remind you of a restaurant but these are way better! Baking them in the oven brings out a roasted corn flavor from the crunchy taco shells, the flour tortillas get slightly crispy but still soft, and the cheese just melts into the ground beef. It really is so good and you’ll never need to go out again for a Double Decker Taco.
Here are the ingredients that you will need to make double decker tacos at home. I also share tips for the ingredients so that you can have success with this recipe in your own kitchen.
- Flour Tortillas – Use small tortillas like the soft taco size. You may still have to trim some off for it to fit evenly with the taco shell.
- Stand n’ Stuff Taco Shells – Don’t use regular taco shells. The stand n’ Stuff Shells have a larger base area for all the stuff, and they are thicker and sturdier which means they hold up much better to all the meat, cheese, and toppings.
- Ground Beef – I use lean ground beef, 93/7 or 96/4. You will drain the extra grease anyways, so it probably does not matter much what kind you use.
- Taco Seasoning Packet – I like to use a packet of mild taco seasoning but feel free to use regular taco seasoning, low-sodium, or spicy taco seasoning.
- Brown Sugar – Trust me, and just add this! It balances out the flavors and just makes the taco meat taste next level.
- Sour Cream – This is what makes the meat creamy. Don’t skip this either!
- Shredded Cheese – I prefer using shredded cheddar cheese in this recipe. But any variety of cheese can be used.
How To Make Easy Homemade Double Decker Tacos
Learn how to make this recipe with these easy steps below.
- Taco Meat : Brown and crumble the ground beef in a skillet pan, over medium-high heat. Drain any excess grease once cooked. Add the water, taco seasoning packet, and brown sugar. Stir and bring it to a boil. Once boiling, reduce heat to medium and let it simmer for at least 10 minutes, while you prepare the double decker tacos. After the simmer time, and once it’s thickened, you will add the sour cream right before filling the taco shells with the meat.
- Double Decker Tacos : Spread refried beans onto one side of a flour tortilla. Lay the taco shell on it’s side and then fold the other half of the tortilla over onto the other side of the taco shell. You may have to trim some of the flour tortilla off so it’s even with the taco shell. You can do this before or after wrapping the tortilla around it. Place it inside a 9×13 baking dish (do not spray with cooking spray) and repeat with the remaining tacos. Most pans will only fit 8 of these tacos, so if you are making more then you will need another pan.
- Cheese + Bake : Fill each corn taco shell with ground beef mixture. Add some shredded cheese on top (be generous). Bake in the oven until crispy and slightly browned on the edges. Serve with all your favorite toppings.
Tips For Success
Here are a few of my helpful tips so that this recipe can easily be recreated in your own kitchen!
- Flour Tortilla : It’s important to buy the small flour tortillas, NOT the street taco size, but the fajita size or soft taco size. You may still have to trim some of the flour tortilla off to get it to line up with the corn taco shell. If the tortilla + the shell don’t line up perfectly, that’s fine. It will still taste the same if there is some tortilla overhang.
- Use Stand n’ Stuff Corn Taco Shells : Don’t try to substitute this with regular taco shells. The stand n’ stuff shells are bigger, have a larger base area for the meat, and they are sturdier, which means they will hold up to all the meat, cheese, and toppings.
- Taco Toppings : Be sure to serve these with all your favorite toppings. We love shredded iceberg lettuce, chopped tomatoes, and sour cream. You can also serve them with black olives, jalapeño slices, avocado chunks, Salsa Verde Guacamole, Pico de Gallo, or try serving it with this Copycat Cafe Rio Dressing and drizzle it into the tacos.
- Shredded Cheese : Please grate the cheese yourself from a block of cheese. The pre-shredded bagged cheese comes with a powdery coating on it that prevents it from melting smooth and gooey. I like to use cheddar cheese but any cheese can be used. Whatever you like.
Double Decker Taco FAQ’s
- Can I Make These Ahead of Time?
- I would recommend making double decker tacos and serving them immediately. They will not hold up well if just sitting around before serving, or if you try to warm them up for serving. Eventually the corn taco shell will lose it’s crunch, and you don’t want the flour tortilla to start getting soggy from the beans as it sits.
- For best results, make these right before dinnertime and serve immediately from the oven.
- Variation & Substitution Ideas
- Make It Spicy! : Use a can of hot refried beans. Add a can of diced green chilies in with the ground beef mixture. Add some cayenne pepper or chili powder in with the taco seasoning. Top the taco with some hot sauce or spicy taco sauce. Have sliced or chopped jalapeños as a garnish. Use pepper jack shredded cheese. Lots of ways to spice these tacos up if wanted.
- Gluten Free : Use a gluten free flour tortilla for the outside of the taco shells. Be sure that you are also using a gluten-free taco seasoning packet and check that the other ingredients are gluten free as well.
- No Beans : If you would prefer to not have beans, use shredded cheese instead of the refried beans to hold the taco shell + flour tortilla together.
- Do Leftover Tacos Store Well?
- Leftovers of this recipe will not keep well. These are best eaten immediately after they’re made. If you know you will have leftovers, maybe only make as many double decker tacos as you need, and then reserve the remaining meat mixture and refried beans in the fridge, for up to 3-4 days.
- Why Are Oven Baked Tacos Better?
- When you bake the tacos in the oven the corn taco shells get so crispy and delicious, and it brings out a roasted corn flavor. The flour tortillas will get slightly crispy but still stay soft, and baking them in the oven helps to eliminate any sogginess.
- It will also melt the cheese onto the ground beef and it’s so good!
- Serving Suggestions
More Mexican Inspired Dinner Recipes You’ll Love
- Quick & Easy Chicken Flautas
- Cheesy Ground Beef & Rice Enchiladas
- Taco Salad Casserole
- Cheesy Chicken Taquitos
- Turkey Taco Burrito Bowls
Double Decker Tacos
Ground Beef Taco Meat
- 1 lb lean ground beef
- 3/4 cup water
- 1 packet taco seasoning
- 1 teaspoon brown sugar
- 1 tablespoon sour cream
Double Decker Tacos
- 1 can (16 oz) refried beans
- 8 small flour tortillas
- 8 stand n' stuff taco shells
- 2-3 cups shredded cheddar cheese
- shredded lettuce
- chopped tomatoes
- sour cream
- Heat oven to 375° F. Set aside a 9x13 baking dish for later. Do not spray with cooking spray.
- Cook & crumble ground beef in a skillet pan, over medium-high heat, until no longer pink. Drain any excess grease.
- Add the water, taco seasoning packet, and brown sugar. Stir to mix well. Bring mixture to a boil, once boiling, turn heat to medium or medium-low and let the meat simmer for at least 10 minutes. * You will add the sour cream in a step below. After the simmer time. * Meat will thicken up during the simmer time and the flavor will develop.
- Place refried beans in a microwaveable bowl and microwave until soft. This takes about 1 minute.
- Make sure the flour tortillas can be wrapped around the corn taco shell. You may have to trim some off of the flour tortilla so they fit together evenly.
- Spread a scoop of refried beans (about 3-4 tablespoons) onto the flour tortilla. Wrap it around a stand n' stuff taco shell (beans on the inside touching the corn taco shell). Place it into the 9x13 baking dish. Repeat with remaining tortillas & shells.
- Add the sour cream into the ground beef (after the simmer time, make sure it's thickened) and mix well to combine. Use a slotted spoon to evenly distribute the taco meat inside the corn taco shells. Sprinkle each taco with shredded cheese.
- Bake for 15-20 minutes or until crispy and browned. Serve tacos with taco toppings of choice.