Chalupas

I love Chalupas at Taco Bell, But home made ones are the best :)

 

Vegetable oil
12 Corn tortillas

2 cans Refried Beans

1/2 Pound Cheddar cheese (Mild), grated
1 Large Tomato, chopped small
3 Cup Lettuce, shredded fine

 In a small skillet, heat about 1/2 inch of vegetable oil. Test the oil for
proper temperature by putting in a small piece of tortilla. When the oil
reaches the temperature where it immediately begins to bubble frantically
over the tortilla as soon as it is put in the oil and the tortilla piece
becomes crisp quite quickly, you are ready to cook the chalupa shells. This
is important because there is nothing worse than a soggy chalupa shell which
results from the oil not being hot enough.
Fry tortillas completely flat on both sides until very crisp. Drain and keep
warm on a  paper towel covered cookie sheet in a warm oven.
Spread about 1/4 inch thick layer of refried beans on each fried tortilla.
Top with a generous amount of grated mild Cheddar cheese and about 1 T
chopped onion.
Place assembled chalupas on a cookie sheet and brown under broiler until
cheese melts. Watch them carefully under the broiler, they can burn quite
quickly. Top with shredded lettuce and tomato, picante sauce and serve.