1 lb. ground beef, crumbled
1/2 med. size onion, chopped
1 tbsp. chili powder
1 tsp. cumin powder
Salt & pepper to taste
1 (No. 300) can pinto beans
12 frozen corn tortillas
3 tbsp. shortening
Shredded lettuce
3/4 lb. mild cheddar cheese, shredded
3 tomatoes, cut in sm. pieces
Bottled taco sauce

Heat lightly greased, large skillet. Add the ground beef and onion. Cook until the ground beef is browned. Drain off grease and add the chili powder, cumin, salt and pepper to the meat mixture and mix thoroughly. Blend in beans and their liquid.

Cover mixture and cook at simmering point for about 30 minutes.

Heat shortening in skillet and lightly fry tortillas on both sides. Drain on absorbent paper and stack. Keep warm in oven, moderately hot.

To assemble chalupas, place 2 or 3 tablespoons of the meat mixture on each tortilla. Sprinkle grated cheese over meat then arrange shredded lettuce and tomatoes on top. Serve with taco sauce in a separate bowl. Yield: serves 4 allowing 3 chalupas per serving.