Home Beef Jacketed Tacos

Jacketed Tacos

by Laura

Crispy or soft tortilla? Why not have both?  I got the idea for these jacketed tacos from a restaurant we went to a while ago. Tacos are on my menu quite frequently. Since we eat them often it’s always fun to mix it up a little and do something different. I also included some other ideas at the bottom of this post to help you mix it up your taco night. So the next time you make tacos for dinner,  try something new and give your tacos a twist!

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Jacketed Tacos | realmomkitchen.com

Jacketed Tacos


  • 810 Fajitas sized flour tortillas, warmed
  • 1 (15 oz) can refried beans,warmed
  • 810 crispy taco shells
  • 1 lb. cooked taco meat
  • your favorite taco toppings


  1. Spread some refried beans each flour tortilla.
  2. Wrap the crispy shells with the flour shells, using the bean side to attach the flour shell to the crispy shell.
  3. Fill with taco meat and your favorite taco toppings and enjoy.
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Real Mom Kitchen original recipe.


Other ideas to mix things up with you tacos:
Brown 1-1/2 lb ground beef and add a can of chili to your meat to season it.
Season you meat with taco seasoning mix and then add some thawed frozen corn or canned corn to the meat. They have some fun crisp Taco Bell taco shells at the store that are nacho cheese and ranch flavored. It’s like having a taco inside a Cool Ranch or Nacho Cheese Doritos.

I also have a recipe for chicken taco meat, shredded beef taco meat, and sweet pork.

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Fav Five Taco Twists | Real Mom Kitchen February 26, 2014 - 6:15 am

[…] give a jacketed taco a try.  With this you use a four tortilla and a crispy shell, double the pleasure!   […]

Flashback Friday – Jacketed Tacos | Real Mom Kitchen August 25, 2012 - 6:15 am

[…] recipe that gets a facelift is jacketed tacos.  This is definitely a family favorite and is a fun and different way to have tacos.  The photo […]

Laura January 28, 2009 - 7:40 pm

1 cube = 1/2 cup margarine. I have fixed the recipe.

Melissa January 27, 2009 - 6:54 pm

Its like a delicious, healthy mexican pizza! 🙂

Kara January 27, 2009 - 11:01 am

We never use the crisp shells because my younger boys have a hard time eating them without the shell breaking all to pieces and falling on the floor. Not fun.

This is a wonderful way to have the crunch without it falling apart. I am going to have to try this!!

Stephanie January 27, 2009 - 10:43 am

That sounds delicious! I love both kinds of tortilla too, so it would be fun to make a taco with both.

Jenna January 27, 2009 - 9:15 am

What a good idea…I had never thought to do that at home! …and it’s easy! I thought a tostada shell might also work if you’re wanting to avoid the seam line from breaking the taco shell…

(P.S. LOVE your recipes!)


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