Double Wrapped Beef and Chorizo Tacos

With a delicious Spicy Corn and Black Bean Salad chilling in the fridge, I couldn’t resist doing a taco night for two!

I don’t know about all of you, but I am a stickler when it comes to tacos. In my mind, there are only two kinds: 1) Great tacos and 2) Bad tacos. “So-so” doesn’t exist. It’s not like sandwiches, pizza, or burgers where I think it was “ok” and can still be left with a little sense of satisfaction because I was craving it at the time…no. Not with tacos. Tacos exist on an entirely different level. I’m either begging for more or pushing my plate away.

That’s why I like to keep my tacos relatively simple. I shoot straight for flavor when it comes to the meat and serve them with a couple of tasty side options for toppings. Other than that, there’s really not much to them.

Here’s what you’ll need:

  • Ground beef
  • Pork chorizo
  • Onion
  • Garlic clove
  • Shredded lettuce
  • Hard and soft taco shells
  • Cheddar jack cheese
  • Olive oil
  • Chili powder
  • Salt and pepper


First, chop the onion and throw it into a heated skillet with olive oil.

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Cook until slightly tender before adding a minced garlic clove.  

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Next, break up the ground beef and chorizo directly into the skillet. Give it a good stir.

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Season with salt, pepper and chili powder.

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Note: The chorizo is pretty well seasoned as it is, so don’t overdo it.

Simmer for at least 10 minutes to really let the flavors come together.

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Then you’ll want to drain the excess fat.

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Once drained, put the meat back in the pan on low to keep warm.

Now that the filling is done, take the soft tortillas and cover them with cheddar jack cheese. Microwave for 30 seconds or until the cheese is melted.

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Wrap the tortilla over the hard shell and stuff with meat and some shredded lettuce.

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(Repeat the process for as many tacos as you would like to serve.)



I’ve eaten many double wrapped tacos with refried beans in between the two layers, but I think it makes them too dense and can sometimes take away from the flavor of the meat. Besides, I’d rather leave room for guacamole and some Cholula hot sauce on my tacos. The corn and black bean salad proved to be a nice topping because it wasn’t too heavy, but it’s just as good on the side.

At the end of the day, everyone is going to eat their tacos differently, but do yourself a favor and never settle for a bad taco. It’s harmful to your wellbeing…

And that my friends is a scientific fact.

Until next time, take care.


Here are the recipes for the sides in the picture!

Spicy Corn and Black Bean Salad

Homemade Guacamole

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