Open Faced Tacos

Open Faced Tacos

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb lean ground beef

  • 1

    (1oz) packet taco seasoning

  • 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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