TACO BELL: DOUBLE DECKER TACO SUPREME

SAVE: 53 CALORIES, 13 G FAT, 6 G SAT. FAT

T he most challenging part of this entire chapter was figuring out a way to transform a soft corn tortilla into a perfectly crisp baked taco shell. I didn’t want to rely on a taco mold—they are way too difficult to locate—so instead I tried making my own contraptions out of aluminum foil, wrapping the tortillas around metal cans and inside cookie cutters before baking them, and using string to tie them in place. I even tried skewering tortillas and then hanging them inside loaf pans, but with every technique I used, they always broke at the bend after a few minutes of baking.

Then I did a little research and learned that deep-fried corn tortillas are first softened with a quick dip in some water so they don’t break when they are placed in molds. Once fried, they become crispy and golden, the way taco shells should be.

I was pretty sure that same technique would not translate from frying to baking, but then an idea dawned on me. If I wrap them completely in foil and bake them for a few minutes, they will soften slightly. I would then be able to mold them and bake them until they start to take shape. I could then remove the mold so they would fully crisp, and they might stay together. I was right . . . and I can’t even tell you how relieved and happy I was to finally find an answer to this dilemma that had been a mystery to me for months.

1½ teaspoons Taco Bell Seasoning Mix

2 teaspoons water

1 soft yellow corn tortilla (6")

1 flour tortilla (7"), 98% fat-free

Pinch of salt

1½ ounces 96% lean ground beef (about 3 tablespoons)

2 tablespoons canned fat-free refried beans

1 tablespoon light sour cream

¼ cup shredded iceberg lettuce

2 tablespoons chopped tomatoes

½ ounce (about ¼ cup) finely shredded low-fat yellow Cheddar cheese

Mild or hot red taco sauce (optional)

PREHEAT the oven to 400°F. Cut a piece of aluminum foil that is about 12" x 12". Fold it in half and then scrunch it into a log shape, about 5" long x 1" thick. Set aside.

In a small bowl, combine the seasoning mix and water. Stir until smooth. Set aside.

Wrap each tortilla in separate pieces of aluminum foil so they remain flat. Set the flour tortilla aside. Place the corn tortilla directly on the oven rack. Heat for about 5 minutes, or until warm.

Remove the corn tortilla. With your fingers, sprinkle one side of the corn tortilla very lightly with water. Season lightly with salt. Flip the tortilla, salted side down, onto a small nonstick baking sheet. Place the aluminum foil log down the center of the tortilla. Fold the tortilla to form a half-moon. Fasten by inserting a toothpick about ½" from the rounded edges. Push the toothpick straight through both rounded edges, allowing a 1" space between the 2 halves.

Bake for 5 minutes. Carefully, leaving the toothpick in place, flip the tortilla and remove the log. Meanwhile, bake the corn tortilla for 4 to 8 minutes longer, or until the folded part is crisp. Watch carefully that the tortilla doesn’t burn. Remove the toothpick after you take the tortilla out of the oven. Place the reserved flour tortilla directly on the oven rack and bake for 5 minutes, or until warm.

Meanwhile, preheat a small nonstick skillet over medium-high heat until drops of water sizzle when splashed on the pan. Crumble the beef into the pan. Cook, stirring with a wooden spoon, for 2 to 3 minutes, or until no longer pink. Stir in the reserved seasoning mixture. Cook, stirring, for 1 to 2 minutes, or until no liquid remains.

Place the beans in a microwavable dish. Microwave on low power in 10-second intervals until warm. Cover and set aside.

Remove the flour tortilla and place on a plate. Spread evenly with the beans, leaving a bare ½" border. Place the corn taco in the center of the flour tortilla. Fold the sides of the flour tortilla so the beans are sandwiched between the 2 tortillas. In one hand, hold the tortillas as you would hold a finished taco. Spoon the beef mixture in a strip along the bottom of the corn taco. Top evenly with the sour cream, lettuce, tomatoes, and cheese. Season to taste with taco sauce, if desired.

MAKES 1 SERVING

327 calories, 20 g protein, 49 g carbohydrates, 5 g fat, 2 g sat. fat, 5 g fiber

Original Taco Bell Double Decker Taco Supreme: 380 calories, 15 g protein, 40 g carbohydrates, 18 g fat, 8 g sat. fat, 6 g fiber

DRIVE-THRU If you’re in a hurry, you can substitute 1½ teaspoons of store-bought low-sodium taco seasoning for the homemade seasoning mix. Or, if you’re a big fan of this recipe, mix up a batch of the seasoning mix and keep it in your spice drawer so you’ll always have it on hand.

BEFORE YOU START Make sure you have aluminum foil on hand before you begin this recipe. Otherwise, it might be tough to crisp the corn tortilla in the right shape.