Recipe: Open-Faced Tacos

So the recipe calls itself Open-Faced Tacos.  In the end, we think Taco Pizza suits it better because we used a pizza cutter to serve it up in slices.  Either title, we gobbled it all and voted to put this recipe in the keeper pile.

Open-Faced Tacos (via www.plainchicken.com)

• 1 lb. lean ground beef
• 1 packet taco seasoning
• 2/3 cup salsa (I had no salsa and subbed Rotel)
• 1 can fat-free refried beans
• 2 T sour cream
• 6 (8 inch) flour tortillas
• 2 cups shredded cheddar cheese
• lettuce, tomato, add'l sour cream

1. Place pizza stone or 15x10 baking sheet into cold oven.  Preheat oven to 425 with pans inside.
2. In a large skillet over med-high heat, cook beef until no longer pink.  Drain fat.  Add taco seasonsing and salsa.  Stir and simmer over low heat for 5 minutes.
3. Heat refried beans in a microwave-safe dish on HIGH for 2 minutes.  Stir in sour cream.
4. To assemble the tacos, spread 3-4 tbsp. of refried beans on each tortilla.  Top with taco meat and cheese.
5. Remove hot pan from oven. Place assembled tortillas on pans and put back into the oven for 8-10 mins, until cheese melts and the tortilla is crisp.  
6. Top with lettuce, tomato, and sour cream.

I don't have a pic of the pretty finished product, but I did think to snap a shot of my mouth-wateringly delicious home-grown tomatoes all diced up and ready to garnish our tacos.  Yum!