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
- 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.