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Side shot of double decker tacos on a white plate.

Double Decker Tacos

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. 
Course Dinner
Cuisine Mexican
Keyword double decker tacos, oven baked tacos
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 350kcal


Ground Beef Taco Meat

  • 1 lb lean ground beef
  • ¾ 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

Taco Toppings

  • 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.


Flour tortillas : I use the small fajita sized OR soft taco size flour tortillas. If needed, use a knife to trim some off of the flour tortilla so they fit together evenly when the tortillas is wrapped around the stand n' stuff taco shell. 
Stand n' Stuff Taco Shells : These are important to use. Don't switch them out. The stand n' stuff shells are bigger and sturdier, which means they hold up better to the cook time and the fillings inside. 
Tip : No need to spray the baking dish with cooking spray. We want the tortillas to get crispy and browned, not slightly soggy from the cooking spray. 
Cheese : Use any variety of cheese you prefer. You can also use less or more depending on how cheesy you want the double decker tacos. 
Make It Spicy! : Have sliced or chopped jalapeños for a topping. Add red cayenne pepper or chili powder in with the taco seasoning. Use a packet of hot taco seasoning or a can of spicy refried beans. Add hot sauce on top of the taco or in the taco meat. Use pepper jack cheese. 


Calories: 350kcal | Carbohydrates: 24g | Protein: 22g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 571mg | Potassium: 286mg | Fiber: 2g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 0.4mg | Calcium: 264mg | Iron: 3mg