Double Layered Taco
  • Alaina Hinkle

Double Layered Taco

Updated: Nov 30, 2019

If you have followed me from day 1, I think I have expressed my love for Mexican food :) However, after I make taco meat for taco night, I feel like the leftovers get neglected throughout the week. Or it feels like the same old taco salad or taco/burrito you put together. SO I decided to JAZZZZ my leftovers up a little bit and come up with these double layered taco cups! The jazzing worked so well, my family wants me to just skip straight to these for every taco night hahah. So these are SURE to be a crowd pleaser. I also wanted to share these before super bowl, because these would be perfect for an appetizer and something everyone would love. Ainsley gobbles them up as well!



If you need a recipe for the taco meat itself head over to my blog feed, you will see sub categories. Click on lunch & it is under my Taco Tuesday blog post! Super easy stove top version. I also have been working on a super easy Insta Pot version as well. I tried it with my meat here and it made life so simple, but I want to still tweak some seasoning for next time to make it stronger. For now my fail proof stove top is the way to go!


Below I am putting the recipe for once you have left overs-- what to do with them! However, you could do both, make the meat and then create these. Which I know we will do!


Ingredients:

Yields 24 taco cups

(however you can adjust depending on your leftovers *1 cup left over taco meat-- makes 12 cups, so adjust accordingly ( we had 2 cups left over so we made one set for lunches over the weekend and then one set for a quick dinner at beginning of the week-- so I recommend just buying bulk of the ingredients to plan to use a second time) This recipe is for 24 cups)


-2 cups left over taco meat

-4 oz cream cheese

-1 can refried beans

-1 package of wonton wrappers

-1 cup shredded Monterrey Jack cheese + some to add on top

-1/2 cup black bean corn salsa-- my favorite is My Brother's Salsa corn salsa HIGHLY recommend

-1/2 tsp garlic powder

-1/2 tsp Old Vienna Red Hot Riplets Seasoning ( now I understand that is not all REAL FOOD, but it is all about moderation and this stuff is so dang good.. I do not think a 1/2 tsp hurts anything)


Directions:

Pre-heat oven to 350

1. Get out cream cheese so it is being brought to room temperature and grease 2 12-cup muffin tins and set aside


2. Line each muffin tin insert with 1 wonton wrapper. You will press it down so that it lines the bottom, but don't press so hard you tear it. Some of the sides will start to curl up, that is okay


3. Open refried beans and mix in a bowl, to make sure it is blended well out of the can. Then take 1 tsp of refried beans and put it in the middle of the wonton wrappers and press down a little bit, not covering all the bottom-- repeat for all 24.


4. Next get left over taco meat and put into medium sized mixing bowl. Add in the 1 cup Monterrey cheese & black bean and corn salsa and mix well--- set a side. In a small mixing bowl, add cream cheese, garlic powder and Old Vienna seasoning. MIX WELL. Sometimes I even do it with my hands if the cream cheese isn't soft enough to move around with a spatula


5. Now take 1 tsp of cream cheese mixture and put it on top of the refried beans and press down a little bit as well-- repeat for all 24. Now put 1 more wonton wrapper on top of the mixture and 1st wonton wrapper, press down to form around the mixture and again some of the sides will then pop cup. It kind of looks like the beans and cream cheese are in a little pocket now


6. Lastly, scoop taco mixture on top of that new wonton layer evenly among all 24 cups. Then sprinkle with extra shredded Monterrey Jack Cheese and bake in the oven at 350 degrees for 15 minutes. Once cooled you may top with ANY of your favorite toppings and enjoy!!


Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!


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