Open Faced Tacos

  • 1 lb lean ground beef
  • 1 (1oz) packet taco seasoning
  • 2/3 cup salsa
  • 1 can fat-free refried beans
  • 2 Tbsp sour cream
  • 6 (8-inch) flour tortillas
  • 2 cups shredded cheddar cheese
  • lettuce
  • tomato
  • additional sour cream

Place pizza stone or 15x10 baking sheet into cold oven.  Preheat oven to 425 with pan inside.


In a large skillet over medium-high heat, cook the hamburger until no longer pink.  Drain fat.  Add taco seasoning and salsa to skillet.  Stir and simmer over low heat for 5 minutes.


Heat refried beans in microwave safe dish on HIGH for 2 minutes.  Stir in 2 Tbsp of sour cream.


To assemble the tacos, spread 3-4 Tbsp of refried bean on each tortilla.  Top with taco meat and cheese. 


Remove hot pan from oven.  Place assembled tortillas on pan and put back into the oven for 8-10 minutes, until cheese melts and the tortilla is crisp.  (I got 2 tortillas on 

each baking sheet)


Top with lettuce, tomato and sour cream.


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