Instructions: Prepare guacamole; set aside. Pour oil 1 to 2 inches deep in a medium saucepan. Heat oil to 365 . Fry tortillas in hot oil until crisp, turning once. Drain on paper towels. Remove casing from chorizo. Fry in a large skillet until browned and crumbly. Push to one side and add beef. Cook and stir until beef is browned and crumbly. Mix meats in skillet. Spread each cooked tortilla with about 2 teaspoons refried beans, then about 1 tablespoon meat mixture. Add a few pieces of tomato, a layer of lettuce and a mound of guacamole. Sprinkle generously with cheese. Garnish with a jalapeno chile slice, if desired. Place a small piece of tomato in center.

Makes 20 appetizers.

Note:
*Use a 3-inch cookie cutter to cut small corn tortillas from larger ones.

GUACAMOLE: Peel avocados. Mash with a fork in a medium bowl. Stir in tomato, onion, lime or lemon juice, garlic powder and salt. Serve at once.

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