1 tbsp. vegetable oil
1 med. onion, chopped
1 (8 oz.) can tomato sauce
6 tbsp. bottled red taco sauce
3 c. cooked, diced chicken
1 (16 oz.) can refried beans
1 lg. clove garlic, minced
2 c. shredded sharp cheddar cheese
Vegetable oil for frying
6 corn tortillas
1 recipe Guacamole sauce
1 lg. tomato, peeled, seeded and diced
Shredded lettuce
1 lg. onion, diced
1 c. dairy sour cream

Heat oven to 325 degrees. Heat 1 tablespoon oil in oven-proof skillet and saute onion until golden. Add tomato sauce and 4 tablespoons taco sauce. Simmer, uncovered, stirring often until slightly thickened, about 5 minutes. Add chicken; cover and set aside.

In baking dish, combine beans, garlic, remaining 2 tablespoons taco sauce and 1 cup shredded cheddar cheese; mix well. Place uncovered beans and chicken mixtures separately in oven for 30 minutes. Stir beans occasionally.

Heat vegetable oil, about 1/2-inch deep in skillet; drop in tortillas one at a time for seconds or until just softened. Remove and drain; wrap in foil to keep pliable. When ready to serve, spread each tortilla with beans, guacamole, and chicken mixture in that order. Add diced tomatoes, shredded lettuce, remaining 1 cup shredded cheese, onion and sour cream as desired to each chalupa. Serves 6.