1 lb ground beef
1 lb cheddar cheese
1 pkg burrito mix (taco)
1 pkg flour tortilla shells
1 17 oz can pinto beans
1 onion, chopped
1 16 oz jar Old El Paso taco sauce
1 8 oz container sour cream

Brown ground beef; drain fat. Add burrito (taco) mix according to package directions. Add pinto beans. Cover and simmer for 20 minutes, stirring occasionally. Meanwhile chop onions and shred cheese. Heat shells in large skillet, one at a time. Do not use oil or shortening. Put about 1 teaspoon chopped onions and 1 tablespoon shredded cheese in center of shell while warm. Spoon in about 1/2 cup of meat mixture. Fold one side over mixture; fold both ends over and then other side. Continue warming shells and filling with mixture until all is used.

Fry in 1 inch of oil on both sides until golden brown. Fry folded side first. Drain on paper towels. Top with heated taco sauce, shredded cheese, and sour cream.