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Traeger BBQ Double Decker Taco

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10

Cherry

We're bringing you a Traeger take on this beloved taco. It wouldn't be wood-fired if we didn't stuff these shells with pulled pork, brisket and wrap it all up with refried beans and a flour tortilla topped with cheese. Better make extra.

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  • 2 Cup sour cream

  • 16 Ounce Refried Beans

  • 2 Cup leftover beef brisket

  • 2 Cup leftover pulled pork

  • 10 flour tortillas

  • 10 Taco Shell, Crisp

  • 3 guacamole

  • 2 Cup Salsa, tomato

  • 1 Cup red onion, diced

  • 1/2 Cup cilantro, finely chopped

  • 1 1/2 Cup cheddar cheese

  • 1

    When ready to cook, set the grill temperature to 325 Degrees F and preheat, lid closed for 15 minutes.
  • 2

    Mix 1/2 cup of the sour cream with the refried beans. Place in an oven safe dish and put in preheated grill.

    • 2 Cup sour cream

    • 16 Ounce Refried Beans

  • 3

    Wrap the left over brisket and pork in a double layer of aluminum foil and place in grill. Heat beans and meats for 25 minutes or until warm.

    325 ˚F

    • 2 Cup leftover beef brisket

    • 2 Cup leftover pulled pork

  • 4

    To assemble double decker tacos, spread a thin layer of the heated beans on a soft taco shell and wrap that on the outside of a crisp taco shell.

    • 10 flour tortillas

    • 10 Taco Shell, Crisp

  • 5

    Fill the crisp taco shell with the brisket and pork, guacamole, salsa, onion, sour cream, onion, cilantro, and cheese to taste. Enjoy!

    • 3 guacamole

    • 2 Cup Salsa, tomato

    • 1 Cup red onion, diced

    • 1/2 Cup cilantro, finely chopped

    • 1 1/2 Cup cheddar cheese

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