My Recipes


User: nnss

Yield: 8 servings

Categories: mexican, vegetables, meats, cheese/eggs

amount unit name
2 C beef cooked, shredded
1 C refried beans below
8 flour tortillas *
2 C lettuce shredded
2 C tomatoes chopped, 2 medium
1 C cheddar cheese shredded
1/2 C lard or vegetable oil
2 C pinto beans cooked
2 TB chile powder
1 TB cumin ground
1 TS salt
1/8 TS pepper


* Tortillas should be 10-inches in Diameter and warmed. Heat beef and
refried beans separately. Place about 1/4 cup of the beef on the
center of each tortilla. Spoon about 2 T of the beans onto the beef.
Top with 1/4 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.