---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHALUPAS
  Categories: Entrees, Tex-mex, Usenet
       Yield: 12 chalupas
  
            Vegetable oil
      12    Corn tortillas (the
            -thinner the better)
       6 c  Frijoles refritos
            -(or less)
     1/2 lb Cheddar cheese
            -(sharp), grated
       1 lg Tomato, chopped
       3 c  Lettuce, shredded
  
   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 newspaper-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 sharp 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 and
   serve.
   
   NOTES:
   
   *  Tex-Mex style tostada -- You will need to first
   make a batch of frijoles refritos.  This dish is more
   properly known in Mexico as tostadas.
   
   : Difficulty:  easy to moderate.
   : Time:  15 minutes, plus preparation time of frijoles
   refritos. : Precision:  no need to measure.
   :
   : Pamela McGarvey
   : UCLA Comprehensive Epilepsy Program, Los Angeles,
   Calif., USA
   
   : Copyright (C) 1986 USENET Community Trust
  
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