Instructions: Slowly brown meat over low heat, using a wooden spoon to stir and chop meat until it is very fine; drain the fat.

Add the refried beans and use the spoon to create a smooth-textured mixture.

Add salt, chili powder and 2 tablespoons taco sauce. Remove from heat.

In another skillet heat 1/4 inch of oil until hot (test with a small piece of tortilla; it should bubble when dropped into the oil).

Spread 2 tablespoons of the beef-bean mixture onto the center of each tortilla. Fold the tortillas over and press so that the filling acts as an adhesive holding the sides together.

Drop each taco into the pan and fry on both sides until crispy.

When cooked, remove tacos from the oil and drain on rack or paper towels.

When cooled slightly, pry open about 1 inch and add 1/2 slice cheese and some lettuce. Top with about 1/2 teaspoon taco sauce.

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