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double decker tacos

Cleaned-Up Double Decker Taco

A gluten-free, grain-free, dairy-free version of a Taco Bell Favorite
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4

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!