Copycat Taco Bell Double Decker Tacos

Why You’ll Love This Recipe

• Classic soft-crunch layers: warm, creamy beans hugging a perfectly crisp corn shell inside a soft flour tortilla.
• Copycat flavors with pantry spices and a quick mild sauce that tastes like the drive-thru favorite.
• Fast weeknight timing: ready in about 35 minutes with minimal prep.
• Easy to customize for spice level, protein, or vegetarian options.

Grocery List

• Produce: 1 small head iceberg lettuce
• Dairy: 1 cup (4 oz) shredded mild cheddar; 1 tbsp butter
• Pantry: 1 lb ground beef (85/15), 6 crunchy corn taco shells, 6 (8-inch) flour tortillas, 1 (16 oz) can refried beans, tomato sauce, white vinegar, chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, cayenne (optional), sugar, kosher salt, cornstarch

Full Ingredients

Seasoned Beef

• 1 lb 85/15 ground beef
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tbsp cornstarch
• 1 tsp kosher salt
• 1 tsp sugar
• 2/3 cup water

Quick Mild Sauce

• 1/2 cup tomato sauce
• 2 tbsp water
• 1 tsp white vinegar
• 1/2 tsp sugar
• 1/2 tsp chili powder
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp ground cumin
• 1/8 tsp cayenne (optional)
• 1/4 tsp kosher salt

Bean Layer

• 1 (16 oz) can refried beans
• 2 tbsp water
• 1 tbsp butter

To Assemble

• 6 crunchy corn taco shells
• 6 (8-inch) flour tortillas
• 2 cups finely shredded iceberg lettuce
• 1 cup shredded mild cheddar

Step-by-Step Instructions

Step 1: Make the mild sauce

In a small saucepan, combine tomato sauce, water, white vinegar, sugar, chili powder, onion powder, garlic powder, paprika, cumin, cayenne (optional), and salt. Bring to a gentle simmer over medium-low heat and cook for 5 minutes, stirring occasionally. Remove from heat and set aside to cool slightly; it will thicken as it rests.

Step 2: Mix the taco seasoning

In a small bowl, stir together chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, cornstarch, salt, and sugar. Keep nearby with the 2/3 cup water for the beef.

Step 3: Brown and season the beef

Heat a large skillet over medium-high. Add the ground beef and cook, breaking it into fine crumbles with a spatula or potato masher, until no longer pink, 5–7 minutes. Drain excess fat. Return the skillet to medium heat, sprinkle the seasoning mix evenly over the beef, and pour in 2/3 cup water. Stir well and simmer until thickened and glossy, 5–7 minutes. Reduce heat to low to keep warm.

Step 4: Loosen and warm the beans

In a small saucepan over low heat, combine refried beans with 2 tbsp water and 1 tbsp butter. Stir until smooth and spreadable, 3–4 minutes. Alternatively, microwave in a microwave-safe bowl for 60–90 seconds, stirring halfway. Keep warm; the heat helps the beans “glue” the tortillas to the shells.

Step 5: Warm shells and tortillas

Preheat oven to 350°F. Arrange crunchy corn shells on a baking sheet and warm for 5 minutes to refresh and crisp. Wrap the flour tortillas in foil and warm in the same oven for 5 minutes, or heat in a dry skillet over medium heat for 15–20 seconds per side until pliable.

Step 6: Create the soft-crunch wrap

Spread about 2 tbsp warm refried beans over each flour tortilla, leaving a 1/2-inch border. Immediately press a hot, crisp corn shell into the center of each bean-smeared tortilla, gently pressing so the beans adhere the shell to the tortilla.

Step 7: Fill and finish

Spoon about 1/4 cup seasoned beef into each shell. Top with 1/3 cup finely shredded iceberg lettuce and 2 tbsp shredded mild cheddar. Drizzle 2–3 tsp mild sauce over the top. Serve right away while the contrast between warm beans and crunchy shell is at its peak.

Pro Tips

• For ultra-fine beef crumbles, mash the meat with a potato masher during cooking and add a splash of water early; simmer to reduce after seasoning.
• Warm components are key: hot beans and freshly crisped shells give the best “glue” and crunch.
• Shred iceberg very thinly with a sharp knife; it compacts better and gives that classic fast-food texture.
• Measure fillings: about 1/4 cup beef, 1/3 cup lettuce, and 2 tbsp cheese per taco to keep layers balanced.
• Short on time? Substitute a 1 oz packet taco seasoning and bottled mild taco sauce; still delicious.

Variations

• Supreme-style: Add 1 tbsp sour cream and 1 tbsp diced tomatoes per taco.
• Spicy: Increase cayenne in both the sauce and beef, or add sliced pickled jalapeños.
• Lean or vegetarian: Swap beef for ground turkey (add 1 tbsp oil) or plant-based crumbles; or double the seasoned refried beans as the main filling.

Storage & Make-Ahead

Assemble just before serving for best texture. Store seasoned beef and mild sauce separately in airtight containers in the refrigerator for up to 4 days; freeze beef up to 3 months. Refried beans keep 4 days refrigerated or 2 months frozen. Reheat beef and beans gently with a splash of water until hot and spreadable. Keep taco shells sealed at room temperature; re-crisp at 300°F for 3–4 minutes. Flour tortillas can be refrigerated up to 3 days once opened; rewarm before assembling.

Nutrition (per serving)

Approx. 540 calories; 27 g fat; 45 g carbohydrates; 4 g fiber; 24 g protein; 980 mg sodium. Nutrition will vary with brands and portion sizes.