Open Face Tacos
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Open Face Tacos is a family-favorite Mexican dinner recipe that allows each person to customize their taco salad with the toppings that they enjoy. We’re starting with a bed of tortilla chips then layers of chili, rice, lettuce, tomatoes, cheese, and any other toppings that you like.
Whenever I whip up Open Face Tacos, I’m instantly reminded of other comfort foods like nachos, burritos, and loaded tacos.
The way you can personalize each plate with different toppings gives it a fun, interactive twist, much like build-your-own pizza nights or DIY sandwich bars.
If you’re a fan of customizable, hearty meals, this recipe is right up your alley.
Table of contents
- Why I Love This Recipe
- Ingredients & Substitutions
- How to Make Open Face Tacos
- Pro Tips
- Key to Success #1 – Start with a Base of Tortilla Chips
- Key to Success #2 – Chili and Rice
- Key to Success #3 – Top It Your Way
- Customization Ideas
- Storage and Reheating Tips
- Now It’s Your Turn
- Handpicked Recipe Favorites from My Kitchen, Just for You!
- Frequently Asked Questions
Why I Love This Recipe
I can’t get enough of this recipe because itās a perfect blend of convenience and flavor.
The base is built on store-bought staples like tortilla chips and canned chili, which I always have in my pantry.
Plus, everyone in my family can tailor their taco to their taste, so there’s never any fuss at dinner time.
It’s also one of those rare recipes that please both kids and adults equally!
Ingredients & Substitutions
Here’s a quick overview of the ingredients you’ll need, and why they’re must-haves:
- Tortilla Chips: These form the crunchy foundation for our open-face tacos. You can swap them for Fritos if you prefer a different crunch.
- Hormel Chili No Beans: It adds a hearty, slightly spicy layer. Feel free to substitute with homemade chili for a richer flavor.
- Instant Rice: Provides a comforting, soft layer. Any instant variety works here, and you can use pre-cooked rice to save even more time.
- Velveeta Cheese & Ro-tel Tomatoes: These two create a creamy cheese sauce that ties everything together. If Velveeta’s not your thing, cheddar or Monterey Jack are great alternatives.
- Shredded Lettuce & Diced Tomatoes: Fresh veggies add crispness and a burst of color.
- Shredded Cheese, Sour Cream, Salsa: These toppings are the final flourish, offering gooey, tangy, and spicy notes.
How to Make Open Face Tacos
Making these Open Face Tacos is simplicity itself:
- Cook the Rice: Start by boiling water and adding instant rice. Let it sit covered for five minutes, then fluff.
- Cheese Sauce Prep: Microwave Velveeta squares mixed with Ro-tel tomatoes and milk until smooth.
- Heat the Chili: Warm up your chili in the microwave until it’s steaming hot.
- Assemble: Lay out the tortilla chips, then build your masterpiece with layers of chili, rice, veggies, cheese sauce, and other toppings.
Pro Tips
Want to elevate your Open Face Tacos? Here are some pro tips:
- Crunch Control: To keep tortilla chips from getting soggy, add them just before serving.
- Spice It Up: For a bit more heat, layer in jalapeƱos or a splash of hot sauce.
- Make Ahead: Pre-cook the rice and cheese sauce and store them in the fridge. Reheat before serving for a quicker meal.
Key to Success #1 – Start with a Base of Tortilla Chips
One of the things that sets this recipe apart is the fact that the tacos are built on a base of tortilla chips and not a fried tortilla.
You can slightly crush the chips or leave them whole.
I often get the Tostitos Bite Sized chips because they are easier to eat with a fork.
You can also substitute Fritos corn chips for the tortilla chips.
Key to Success #2 – Chili and Rice
The hearty portion of this recipe is the chili and the rice.
I prefer Hormel Chili No Beans but you can use any variety of chili that you prefer.
Homemade chili would even work in this easy and versatile recipe.
We have a great homemade chili recipe for the Instant Pot that you have got to try!
Simply heat the chili in the microwave for 3-5 minutes until it is warmed through.
For the rice, I use Instant white rice because it is quick and easy.
In a saucepan, bring 2 cups of water to a boil.
Add the instant rice and then give it a little shake to make sure the rice is completely covered with the water.
For perfect instant rice, give the saucepan a little shake to ensure that the rice is completely covered with water.
Remove the rice from the heat and allow it to sit covered for 5 minutes or more.
Finally, fluff the rice with a fork before serving.
Key to Success #3 – Top It Your Way
The beauty of this easy recipe is that it’s completely customized to the toppings that each person likes.
I like to top my open face taco with lettuce, tomatoes, cheese, and sour cream, but the options are endless.
We also make a bowl of queso with Velveeta, a can of Ro-tel tomatoes with green chiles, and a little bit of milk.
Queso is great drizzled over the top of the open face taco.
You can also add salsa, hot sauce, olives, onions, green onions, or a little bit of lime juice, just to name a few options.
Serve all the toppings family-style and allow your family or guests to create their own open face taco with the toppings that are available.
Customization Ideas
One of the best aspects of the Open Face Tacos is how easily customizable they are.
Here are some additional variation ideas to make the dish your own:
- Protein Boost: Add grilled chicken, ground beef, or tofu for extra protein.
- Veggie Delight: Load up on more vegetables like bell peppers, avocado, or corn for added color and nutrients.
- Cheese Lovers: Swap Velveeta for a blend of cheeses like mozzarella, pepper jack, or blue cheese for a gourmet touch.
- International Twist: Infuse flavors from other cuisines by adding ingredients like feta cheese, olives, and tzatziki for a Greek-inspired taco.
Storage and Reheating Tips
If you have leftovers, hereās how to keep them fresh and tasty:
- Storage: Store each component separately in airtight containers. The tortilla chips should remain in their original bag or a dry container to stay crisp.
- Reheating: Warm up the chili, rice, and cheese sauce on the stove or in the microwave. Assembled tacos can be microwaved for a short burst, but be aware that the chips may lose their crunch.
Now It’s Your Turn
Do you have any special tweaks or secret ingredients that take your Open Face Tacos to the next level?
I’d love to hear your tips and variations!
Drop a comment below or share your photos on social media with the hashtag #OpenFaceTacos
Handpicked Recipe Favorites from My Kitchen, Just for You!
Frequently Asked Questions
Absolutely! Homemade chili can bring an extra depth of flavor to your Open Face Tacos. Feel free to swap in your favorite chili recipe in place of the canned version.
If Velveeta isn’t available or you’d prefer something else, you can use another melty cheese like cheddar, Monterey Jack, or even a combination of cheeses. Just make sure it’s a variety that melts well to maintain that luscious texture.
To kick up the heat, consider adding ingredients like jalapeƱos, hot sauce, or even extra diced chiles. You can also choose a spicier version of salsa or Ro-tel tomatoes.
Yes! You can cook the rice and make the cheese sauce in advance. Simply reheat them before serving to save time on the day you plan to enjoy the meal.
For a lighter version, you can use baked tortilla chips, low-fat cheese, and light sour cream. You could also incorporate more veggies like bell peppers, corn, or avocado to add nutritional value.
Indeed! Substitute the chili with a vegetarian- or plant-based version. There are plenty of delicious vegetarian chilis available, or you can make your own using beans and vegetables.
To make this recipe vegan, use a vegan chili, dairy-free cheese, and plant-based rice. Ensure your tortilla chips and other toppings are dairy-free as well.
Consider serving open face with a side of Mexican rice, black beans, or Mexicorn. You could also offer some additional dipping options like guacamole and queso dip to complement the meal
Open Face Tacos
Ingredients
- 1 bag tortilla chips
- 2 cans (15 oz each) Hormel Chili No Beans
- 2 cups water
- 2 cups instant rice
- 8 oz shredded lettuce
- 2 tomatoes, diced
- 1 lb Velveeta Cheese
- 10 oz can Ro-tel tomatoes with green chiles
- Ā½ cup milk
- 2 cups shredded cheese
- 8 oz sour cream
- 16 oz salsa or picante sauce
Directions
- In a small saucepan, bring 2 cups of water to a boil. Add instant rice. Place a lid on the saucepan and remove it from heat. Allow it to sit covered for at least 5 minutes. Fluff rice with a fork.
- Cut the Velveeta into squares and place it into a microwave-safe bowl. Add a can of Ro-tel tomatoes and 1/2 cup milk. Microwave on high power for 2 minutes. Stir well. Continue heating in 1-minute intervals then stir until the cheese sauce is melted and smooth.
- In a separate microwave-safe bowl, add in both cans of chili no beans. Microwave on high power 3-5 minutes until the chili is hot.
- Serve this meal family-style where everyone can design their own open-face taco with the ingredients that they like.
- Suggested stacking order: 8-10 tortilla chips slightly crushed, chili, rice, lettuce, tomatoes, shredded cheese, cheese sauce, sour cream, salsa.
Notes
- refried beans
- olives
- fresh-squeezed lime juice
- guacamole
- pico de gallo
- scallions
- hot sauce
- jalapenos
Equipment
Nutrition Facts
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