1 1/2 lb. ground beef
2 med. onions
1 c. uncooked pinto beans
2 tsp. chili powder
Salt and pepper
2 dozen tortillas
Oil
1 lb. chunk brick cheese, diced
Shredded lettuce
Chopped tomatoes
Sour cream

Cook pinto beans in water for about 6 hours. Saute onions and brown ground beef in a small amount of oil. Add chili powder, salt, and pepper to taste. Mix cooked pinto beans into meat mixture. Cover, remove from heat and set aside. In a large frying pan, fry tortillas for only a few seconds on each side in hot oil. Remove from pan to paper towel, fill with meat mixture, fold over, return to pan for a few seconds more on each side. Blot on paper towel, then place in a baking pan. When all tortillas are fried, stuffed, and place in baking pan, put in 450 degree oven for 10 minutes or so to remove excess oil. Tacos are then ready to fill as seasoned with lettuce, tomatoes, brick cheese and sour cream.