Instructions: Rinse the red beans and cover with the 8 cups of cold water and gently cook for 2 1/2 hours.

Quarter the onions and place in mincer. Remove the sinew from the tenderloin and pass also through a mincer. Grate the cheese. Saute the tortillas in a little bit of oil until slightly crispy. Shred the lettuce, smash the clove of garlic. Finely slice the tomatoes.

Saute and then simmer the tenderloin tips in the butter with the tomato paste, garlic, chili powder, red wine, and tomatoes. Add salt and pepper to taste. Simmer for about twenty minutes.

Assemble the tortillas with the meat mixture, the beans, and top with the lettuce, onions, sour cream, pimentos, parsley, parmesan cheese and salt and pepper to taste.

This recipe yields 4 servings.

Comments: A Specialty of "El Tapatio", Guadalajara, Mexico. (With minor changes by Graham Kerr). This could be referred to as a Mexican hamburger made with chopped beef, chili beans, fried tortillas and re-fried beans - topped off with chopped onions, lettuce and sour cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.