Yield: 8 servings
|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|
* 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.