1 1/2 lbs. ground beef
2 tsp. salt
1 c. chili sauce
1/8 tsp. pepper
1 c. flour
1 c. cornmeal
1 tbsp. shortening
1 egg
1/2 c. water
1 1/2 c. shredded cheddar cheese
2 c. shredded lettuce
Fat for deep-fat frying

Brown ground beef in skillet. Add 1 teaspoon salt, chili sauce and pepper; simmer 5 to 10 minutes. Combine flour, cornmeal and 1 teaspoon salt in mixing bowl. Cut in shortening until particles are fine. Combine egg and water. Sprinkle over flour mixture while stirring with fork until dough holds together. If dough is sticky, toss on well-floured surface.

Divide into 12 portions. Roll each portion on floured surface into a 6- nch circle. Fry in hot deep-fat (375 degrees) until golden brown, about 1 minute. Turn and brown other side. Remove from fat and immediately fill each with 1 to 2 tablespoons warm ground beef, cheese and lettuce; fold in half. 12 tacos. TIP: For hotter tacos add 1 teaspoon chili powder.