Yield: 8 servings
Measure | Ingredient |
---|---|
2 cups | Beef; Cooked, Shredded |
1 cup | Refried Beans; Below |
8 eaches | Flour Tortillas; * |
½ cup | Lard Or Vegetable Oil |
2 cups | Pinto Beans; Cooked |
2 tablespoons | Chile Powder |
2 cups | Lettuce; Shredded |
2 cups | Tomatoes; Chopped, 2 Medium |
1 cup | Cheddar Cheese; Shredded |
1 tablespoon | Cumin; Ground |
1 teaspoon | Salt |
⅛ teaspoon | Pepper |
REFRIED BEANS
* Tortillas should be 10-inches in Diameter and warmed. Heat beef and refried beans separately. Place about ¼ cup of the beef on the center of each tortilla. Spoon about 2 T of the beans onto the beef.
Top with ¼ cup of the lettuce and about 2 T each of tomatoes and cheese. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end, and serve. REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired.