Are you ever torn between wanting soft shells and hard shells on taco night? This decision used to plague me often. Now, I know that twin tacos provide me with everything I need. The structure allows more ingredients to fit into your tacos, and the texture is simply unbeatable.

Those who frequent Taco Bell know exactly what I’m talking about. Take the Nacho Crunch Double Stacked Taco (which, sadly, is no longer on the menu – but true Taco Bell fans know precisely what I am referencing), for example. The hard shell lived safely inside the soft shell. A warm layer of nacho cheese sauce was the glue that held them together. This made the taco structurally sound, able to hold more ingredients inside, even if the hard shell broke.

The Cheesy Gordita Crunch, my absolute true love and a popular fan-favorite, follows the same blueprint. The difference? The outer layer is a pillowy soft flatbread. The glue that secures it to the hard shell is a savory three cheese blend. The zesty ranch that tops it all off makes this higher price of $3.79 totally worth it.

The Inside of Your Twin Tacos

Like any taco, these are completely customizable. Chop, cook, and use whatever you usually prepare for taco night. A pound of ground meat and a packet of taco seasoning obviously work perfectly (psst – you can even get packets of Taco Bell taco seasoning at Walmart, Amazon, and your local grocery store).

It’s also easy to make your own seasoning blend. This is usually what I do since the packets have onion and/or garlic powder in them (which are high FODMAP). Here is my go-to low FODMAP taco seasoning recipe from Fun Without Fodmaps, one of my favorite low FODMAP blogs. I make a big batch and keep it in an old spice shaker or mason jar for future uses.

If you have a sensitive belly and you’re strapped for time or don’t want to make your own, I HIGHLY recommend Paleo Powder (Low) FODMAP All Purpose Seasoning. Wow, when I discovered this, I was elated. Made with Himalayan pink sea salt, guajillo chili, black pepper, oregano, basil, cumin, white pepper, and cayenne pepper, it’s perfect for seasoning taco meat. I also love it on grilled veggies. Low FODMAP, gluten free, certified Paleo, sugar free, and Whole 30 approved! #WIN

Here are some other fantastic recipe for taco innards:

• Instant Pot Lentil Tacos from My Plant Based Family (for the plant lover)
• Instant Pot Taco Meat from Savory Experiments (for the classic ground meat lover)
• Crockpot Ranch Chicken Tacos from Repeat Crafter Me (for the Ranch lover)
• Slow Cooker Queso Chicken Tacos from Sweet Little Blue Bird (for the cheese lover)
• Crockpot Mexican Quinoa Tacos from Chelsea’s Messy Apron (for the quinoa lover)
• Slow Cooker Low FODMAP Pulled Pork Tacos from Fodyfoods.com (for the low FODMAP lover)
• Instant Pot Cheesy Enchilada Rice (for the rice lover)

Assembling Your Twin Tacos

Start by laying your small tortillas out on a plate. Spread a thin layer of any sauce your heart desires – I treat myself to Ranch if I’m making buffalo chicken tacos, and I typically use plain Greek yogurt any other time (the greatest sour cream substitute OF ALL TIME). Using queso would be the best way to replicate the nacho crunch double stack taco or cheesy gordita crunch (and, in my opinion, the most delicious). Taco sauce and salsa would also work great. Remember, the sauce is your glue – it will secure the hard shell inside your soft shell. If you’re feeling wild, mix and match your sauces. This is your creation, and the sky is the limit.

To me, the best “glue” for your twin tacos includes a hearty serving of refried pinto or black beans. I’ll start by spreading some on the small tortilla along with whatever sauce I choose. You can see what that looks like in the photo below.

Now, place your hard shell inside the soft shell. Don’t fold it all up yet – you want to put your remaining ingredients (meat, vegetables, more cheese, etc.) into the hard shell while the soft shell is still open so it will catch anything that falls out. The soft shell is the taco security blanket that you’ve always needed.

Once your goodies are all stuffed inside, fold up the soft shell and voila – your masterpiece is ready to be devoured. I usually wait until everything is folded and secure to sprinkle a bit more cheese and some fresh cilantro on top.

Shake up your next taco night with twin tacos! Or treat yourself to an extra special Cheesy Gordita Crunch from Taco Bell if you can’t wait until then!