Taco Bravos

You may be asking "What the heck is a Taco Bravo??" Well, it's simple really. The best of both taco worlds. Crispy taco inside a soft taco. When Adam and I lived in Wyoming, there was this Mexican restaurant that hosted Taco Tuesdays. Pretty cliche, yes, but on a college student's budget, it is totally worth it. And even not on a tight budget, it's worth it. Well, they set it up like a school cafeteria line and they ask you how many tacos you want and what kind. Soft, crunchy, or bravo. Then they ask you the different fillings and toppings you want and ta-da. Tacos. Done. Beer and margaritas from the bar. Done. Want seconds? Or thirds? Done. And done.

Now, I know that one fast food place calls it a Double Decker Taco and there is one fast food joint that even calls it a Taco Bravo. Is it common knowledge that a Taco Bravo is really a crispy taco inside a soft taco?? I don't really know. I just like the sound of Taco Bravo compared to Double Decker. I don't like thinking that I'm eating double anything. But fast food is all about getting your monies worth I suppose. But, anyways.

I love how the soft flour tortilla holds in my exploding crunchy taco goodness, so I can actually have a taco and not a taco salad. Because when you make your own crunchy shells, they really are crunchy, not stale cardboard. And it's nice to have that extra support from the flour tortilla. Because that's what friends do. Provide support.

Taco Bravos

1 lb extra lean ground beef
1 Tbsp taco seasoning
3/4 cup refried beans
6 crunchy taco shells
6 taco size flour tortillas
1/3 cup cheddar cheese, shredded
1/3 cup lettuce, shredded
1/4 cup tomatoes, diced
Any additional taco toppings you like

In a medium saucepan, brown ground beef. Drain off any excess fat if desired. Mix in taco seasoning. Heat up refried beans. I usually put them in the microwave for a couple minutes. Warm up flour tortillas slightly so they are pliable (45 seconds in the microwave is usually plenty). Smear one side of each flour tortilla with 1-2 Tbsp refried beans. Place crunchy taco shells down the center of each flour tortilla on the side that has the beans. Wrap the flour tortilla up the sides of the crunchy shell, using the beans to adhere them together. Fill each crunchy taco with meat, cheese, lettuce and tomatoes. Top with any additional toppings you'd like.

Source: Elizabeth original, inspired by Corona Village