DOUBLE DECKER TACOS

Here is what you will need:

• 455 g minced beef
• 1 packet taco seasoning mix, divided
• 448 g refried beans
• 160 ml water
• 12 prepared crisp taco shells
• 2 avocados
• 15 g sour cream
• 1 fresh lime, juiced
• salt and black pepper to taste
• 12 flour tortillas
• 275 g shredded Cheddar cheese
• 55 g shredded lettuce
• 1 large tomato, chopped
• 1/2 red onion, chopped
• 115 g sour cream

Here is how to do it:

• Place the ground beef in a frying pan over medium heat, and sprinkle about 3/4 of the packet of taco seasoning over the meat. 
• Cook and stir the mince, breaking it up as it cooks, until the beef is browned and crumbly, 10 to 15 minutes. 
• Drain the excess grease. 

*Snappy Chef: Medium heat  600W/150°C

• Mash the refried beans with the water in a small saucepan, and sprinkle with the rest of the seasoning packet. 
• Heat the refried beans over low heat until simmering. 

*Snappy Chef: Low heat  400W/120°C
                      Keep the Snappy Chef on 400W to simmer, or change to 90°C

• Preheat oven to 150 degrees C. 
• Place the crisp taco shells on a baking sheet, and warm them in the preheated oven for 3 to 5 minutes. 
• To make the guacamole, peel, seed, and mash the avocados in a bowl with 1 tablespoon of sour cream, the lime juice, and salt and pepper to taste, and set aside. 
• To build the tacos, spread each flour tortilla with about 2 tablespoons of heated refried beans. 
• Wrap the tortilla gently around a crisp tortilla shell. 
• Spread about 2 tablespoons of minced beef along the bottom of the crisp shell, and sprinkle about 2 tablespoons of shredded Cheddar cheese on top of the meat. 
• Top the cheese with shredded lettuce, a sprinkle of chopped tomato and onion, and a dollop of sour cream and guacamole.