We recently made a trip over to Atlanta to shop and go out to eat with some friends. No trip to “the city” is complete without going by Trader Joe’s to pick up some of my favorite things. I really wish Trader Joe’s would come to The Ham!! I always stock up on their salsa and tortillas because they are both are SO good. I also love the Joe Joe’s (especially the peppermint ones at Christmas).
These tacos are great because they are quick and everyone can customize them with their favorite toppings. I had leftover lettuce and tomatoes from our Crack Burgers, so we topped our tacos with that. The key to these open faced tacos is to preheat your baking pan in the oven so the bottoms of the tortillas get nice and crispy.
I entered this recipe into Mr. Food’s Search for the Ultimate Weeknight Meal contest.
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
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.