Double-Shell Chorizo/Scrambled Egg Tacos

Andy Anderson !


During our Cinco De Mayo celebration I came up with a new taco. I can see serving these for breakfast, lunch, or dinner. It all depends on how you put it together.

It utilizes two tacos: one soft, one hard, and we’ll bind them together with refried beans. What could go wrong?

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top



  • 2 medium
    corn taco shells (hard)
  • 2 medium
    flour tortillas (soft)
  • 3 oz
    refried beans
  • 3 oz
    ground chorizo
  • 1 oz
    yellow onion, chopped
  • 1 clove
    garlic, minced
  • 1/2 tsp
    mustard powder
  • 2 large
    eggs, lightly beaten
  • 2 oz
    extra sharp cheddar cheese
  • 1/4 c
    lettuce, chopped
  • 1 medium
    tomatoes, chopped
  • 1/4 c
    salsa, mild or hot
  • ·
    sour cream (optional)
  • ·
    black olives, sliced (optional)

How to Make Double-Shell Chorizo/Scrambled Egg Tacos


  2. Gather your ingredients.
  3. Place a rack in the bottom position, and preheat your oven to 200f (95c).
  4. Spread about 1.5 tablespoons of refried beans over a flour tortilla.
  5. Place a taco shell on top.
  6. Chef’s Note: I’m using the taco shells with the flat bottoms, but any hard taco shell will do quite nicely.
  7. Wrap the flour tortilla around the taco shell.
  8. Repeat for the other taco, and about five minutes before all the other ingredients are cooked, place them in the preheated oven.
  9. Chef's Note: We don't want to cook the tacos; just warm them up a bit. If you leave them in the oven too long, the crispy inner shell will get soggy. So, just about five minutes in the oven is all they need.
  10. Add the chorizo to a sauté pan over medium heat.
  11. Stir, breaking up the meat with a wooden spoon, until fully cooked, about 6 to 8 minutes.
  12. Drain on paper towels, and reserve.
  13. Remove all but 1 teaspoon of the oil/grease from the pan, and add the onions.
  14. Sauté the onions until soft, about 4 to 6 minutes.
  15. Add the garlic, and sauté until fragrant, about 1 minute.
  16. Return the sausage to the pan, add the mustard powder,and stir to combine.
  17. Chef's Note: The mustard powder acts as a flavor binder between the chorizo and the eggs.
  18. Add the eggs, and cook until barely set, about 2 minutes.
  19. Remove the pan from the heat.
  20. Chef’s Tip: The eggs will continue to cook from their internal heat. This is known as carry-over cooking.
  22. Remove the taco shells from the oven.
  23. Divide the egg/chorizo mixture among the taco shells.
  24. Add the lettuce and tomato.
  25. Top with about a tablespoon of salsa, or to taste.
  26. Add the cheese.
  27. Chef’s Note: Sour cream, black olives, or anything else you choose, are optional.
  29. Serve while still nice and warm. Enjoy.
  30. Keep the faith, and keep cooking.

Printable Recipe Card

About Double-Shell Chorizo/Scrambled Egg Tacos

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Mexican

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