Double-Layer Beef Tacos

Ingredients

• 6 ounces ground beef 90% lean
• 0.3 teaspoon pepper black
• 1.5 teaspoons canola oil 
• 0.5 cup cheddar cheese reduced-fat
• 1.5 teaspoons chili powder 
• 4 6-inch flour tortillas ()
• 1 tablespoon garlic minced
• 0.8 teaspoon ground coriander 
• 0.8 teaspoon ground cumin 
• 0.5 cup iceberg lettuce thinly sliced
• 1 tablespoon jalapeno minced
• 0.1 teaspoon kosher salt 
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 0.5 cup onion diced
• 0.5 cup refried beans fat-free
• 4  taco shells hard
• 0.5 cup tomatoes diced
• 2 tablespoons tomato sauce unsalted

Equipment

• frying pan
• baking sheet
• paper towels
• broiler
• slotted spoon

Directions

1. Preheat broiler to high.
2. Heat a large skillet over medium-high heat.
3. Add oil; swirl to coat.
4. Add onion; saut 4 minutes, stirring occasionally.
5. Add garlic and next 6 ingredients (through black pepper); saut 1 minute, stirring constantly.
6. Add beef; cook 3 minutes or until browned, stirring to crumble.
7. Remove beef mixture from pan using a slotted spoon; drain on paper towels. Return beef mixture to pan; stir in tomato sauce. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
8. Spread 2 tablespoons beans evenly over 1 side of each flour tortilla; sprinkle each with about 2 tablespoons cheese.
9. Place tortillas on a baking sheet; broil 2 minutes or until cheese melts. Carefully wrap 1 tortilla around 1 hard taco shell, pressing gently until cheese sticks to shell. Repeat procedure with remaining tortillas and shells. Spoon about 1/4 cup beef mixture into each shell; top each with 2 tablespoons lettuce, 2 tablespoons tomato, and 1 tablespoon sour cream.