Double Decker Tacos

01Method

1. 1

   Brown the ground beef in a skillet over medium heat, using about three-quarters of the taco seasoning. Break the meat apart as it cooks until fully browned and crumbly, 10 to 15 minutes, then drain off the excess fat.

2. 2

   In a small saucepan, stir the refried beans until smooth, adding a splash of water if needed to reach a spreadable consistency. Stir in the remaining taco seasoning and heat over low heat until warmed through.

3. 3

   Heat the oven to 300°F (150°C). Arrange the crisp taco shells on a baking sheet and warm them in the oven for 3 to 5 minutes.

4. 4

   For the guacamole: halve, pit, and scoop out the avocados into a bowl. Mash together with a spoonful of sour cream, the lime juice, and salt and pepper to taste. Set aside.

5. 5

   To assemble: spread a layer of warm refried beans across each flour tortilla, then fold the tortilla snugly around a crisp taco shell. Fill the bottom of the crisp shell with seasoned ground beef, then layer on shredded cheddar cheese, shredded lettuce, chopped tomato and red onion, and finish with a dollop each of sour cream and guacamole.