Open faced fajita tacos

Open faced fajita tacos-  Pretty simple recipe here. I basically just layered the taco/fajita ingredients on a baked corn tortilla, almost like a tostada. 

Ingredients:

Corn tortillas, Refried beans, spanish rice, guacamole, bell pepper, onions, steak (or meat choice).

* The rice will take the longest to cook- so start that first!*

I started by making the guacamole. It's a version of Alton Brown's Guacamole. Click on the link to see the exact amounts of ingredients. Scoop out two medium sized avocados. Dice 1/2 medium sized tomato, and dice jalapenos to taste. Place in bowl with avocado. Squeeze in lime juice, add onion, garlic, salt, and cumin. I don't use the cayenne pepper. Mash all ingredients together until desired consisteny is reached. I prefer slightly chunkier guacamole, so I just use a fork, but you may use a food processor to get a smoother or creamier taste. 

The beans and the steak or meat are really the only other two parts that need to be "made". The beans are simple. Open a can of refried beans and add a tablespoon of penzey's fajita seasoning and mix well. Then heat in microwave or stovetop as directed on can.

Slice the steak or chicken or whatnot and cook in skillet. Once cooked through set aside. Slice peppers and onions and place in skillet. Cook until soft. Add meat to peppers and onions and continue to cook. Start by adding a tsp of fajita seasoning and stir. If desired add more fajita mix. Let cook until flavors are mixed well. 

Now it's time to assemble. I started by baking/toasting the corn tortilla briefly in the oven. Then spread a thin layer of the beans, rice, meat, peppers and onions, and then if desired shredded cheese. Serve with a side of guacamole and corn chips. 

Enjoy!