7 Layer Dip Double Layer Tacos

Prep Time: 30 Min.
Total Time: 30 Min.
Servings: 10

Can’t get enough 7-layer dip? Try our taco version, and make it a meal!


  • 1 package (4.7 oz) Old El Paso™ Stand ‘n Stuff taco shells
  • 1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
  • 1 can (16 oz) Old El Paso™ refried beans, heated
  • 1 tablespoon Old El Paso™ taco seasoning mix (from 1 oz. package)
  • 1 cup guacamole
  • 1 cup salsa
  • 1/2 cup Breakstone's® sour cream
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 can (2.25 oz) sliced ripe olives, drained
  • 1 cup shredded Kraft® Mexican cheese blend (4 oz)
  • 2 cups shredded lettuce


1 Serving: Calories 280 (Calories from Fat 120), Total Fat 14g, (Saturated Fat 7g, Trans Fat 1/2g), Cholesterol 15mg, Sodium 840mg, Total Carbohydrate 31g, (Dietary Fiber 4g, Sugars 3g), Protein 8g

% Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 15%; Iron 8%

Exchanges: 1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat

Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.


  1. Heat taco shells and flour tortillas as directed on packages.
  2. In small bowl, stir heated refried beans and taco seasoning mix. Spread 3 tablespoons bean mixture on each flour tortilla. Place hard taco shell on center of flour tortilla, and gently fold tortilla sides up to match taco shell sides. Lay flat.
  3. Spoon 1 heaping tablespoon guacamole onto 1 side of the taco interior. Top with 1 heaping tablespoon salsa.
  4. In small bowl, mix sour cream and chiles. Spoon 1 heaping tablespoon sour cream mixture on top of salsa layer. Top with a few slices of olives (about 2 teaspoons) and 1 heaping tablespoon cheese. Add lettuce. Serve immediately with FRESH toppings.

Recipe Tips

  • Ideas for Make it FRESH toppings: diced tomatoes, sliced jalapeño chiles, chopped fresh cilantro.
  • For even bean distribution, leave about 1/4 inch border when spreading on tortilla.
    As you press the two taco shells together, the beans will fill in the edges of the tortilla.
  • Need a little spice? Use shredded pepper jack cheese in place of the Mexican blend.