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Chalupas
1 (16 ounce) can refried beans
1 (10 ounce) can Ro-Tel, puréed
12 corn tortillas
1/4 cup vegetable oil
Salt and pepper
1 pound ground chuck
1/2 teaspoon ground cumin seed
1 large onion, chopped
1 head lettuce, shredded
2 large tomatoes, diced
1 cup grated Cheddar cheese
In separate pans heat the beans and the Ro-Tel tomatoes. Fry tortillas in oil for 1 minute on each side or until lightly browned. Drain on a paper towel and salt. Discard oil and brown ground chuck. Add cumin and salt and pepper to taste. Stir. Spread hot beans on each tortilla. Sprinkle over beans a layer of meat, onion, lettuce and diced tomatoes. Spoon over each the hot Ro-Tel tomatoes and top each with cheese. Top with Avocado Dressing, if desired. Two chalupas make a meal.
Serves 12.
Avocado Dressing
1 large avocado, puréed
1 tablespoon lemon juice
2 tablespoons mayonnaise
2 tablespoons sour cream
Salt, to taste
Seasoned salt, to taste
Combine all ingredients.
