One of my favorite fast food places back in my early years was Taco Bell. Their Double Decker Tacos, Crunchwrap Supreme, and Gorditas were my go-to favorites. I was making tacos and my sister was over and gave me the idea to turn my basic tacos into a cleaned-up double-decker taco.
The original taco bell version had refried beans holding the hard and crunchy tacos together. But to keep this grain-free, we opted for using the Siete Cashew Queso. If you haven’t tried their queso yet, you’re seriously missing out because it’s so darn good.
What I love about this recipe is it’s incredibly delicious and not difficult at all to whip up. It just takes your tacos up a notch. I’m so glad my sister was over and recommended we did this recipe. We both looked at each other after one bite and said: “This is a weekly rotation!” Don’t believe me? Give them a try and you’ll see just how good it is.
So here you have it, my Cleaned-Up Double-Decker Tacos! If you haven’t noticed already, I’m obsessed with all things Siete puts on the market. So good and much cleaner and healthier alternatives to regular food staples.
Related Post: Sage Chicken Picatta with Cauliflower Mashed Potatoes
XO,
Natalie
Cleaned-Up Double-Decker Tacos
Cleaned-Up Double Decker Taco
Ingredients
- 1 lb grass-fed beef
- 1 yellow onion
- 2 garlic cloves minced
- ½ can diced mild green chilies
- 3 tbsp chicken broth
- salt and pepper to taste
- 2 tbsp olive oil
- 1 ½ tsp cumin
- 1 ½ tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- small can of chopped black olives
- 8 Siete crunchy taco shells
- 8 Siete Cassava tortillas
- Siete Queso
- pico
- avocado sliced
- Shredded iceberg or romaine lettuce
Instructions
- Preheat oven to 375°
- In a large skillet, add olive oil and sautee onions and garlic for about 5 minutes.
- Add the ground beef and break it up until it’s well-grounded.
- Add all the seasonings, 1/2 can of diced green chilies, and chopped black olives, and continue to cook until meat is brown.
- Add the broth to keep the meat from drying out.
- On a large baking sheet lined with parchment paper, add the crunchy taco shells laying them flat on the side. Stuff the tacos with some of the meat.
- Heat up the cassava tortillas for a few minutes per side.
- Add a scoop of the siete dairy-free queso, and spread evenly ensuring you leave some room around the edges.
- Fold the soft cassava tortilla over the crunchy taco shell.
- Bake in the oven for about 5-10 minutes.
- Remove and add more warm queso (warm it up if needed), sliced avocado, shredded lettuce, and pico.
- Enjoy!