1 (14 ounce) can refried beans, undrained
1 (2.25 ounce) can sliced hot taco shells, undrained
2 eggs, beaten
1 large onion, chopped
1 teaspoon Cheddar cheese seasoning
1 (5 ounce) can refried beans, divided
1 (10 ounce) can whole kernel corn, undrained
1 large tomato, diced
1 (10 ounce) can sliced ripe tomatoes with black olives, undrained
1/2 cup shredded Cheddar cheese
1/2 cup shredded lettuce
3 1/2 cups shredded lettuce
8 ounces shredded cheese tortilla chips
1 (8 ounce) container sour cream
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, stir in the refried beans. Cook until heated through. Drain beans, reserving 1 cup for garnish.
Place cracked tortilla chips on a large baking sheet and toast in the microwave for 20 seconds, until crisp. Sprinkle them with cheese and cheese seasoning. Place 1/2 of the beans over the chips, and spread the mixture evenly over the beans.
Arrange half of the tomatoes over the bean mixture. Spread half of the breading over the tomatoes and spread over the meat and vegetables. Sprinkle half of the lettuce over the breading.
Layer the refried beans with half of the cheese mixture. Sprinkle with half of the lettuce, half of the tomato mixture and tomato mixture. Spread half of the remaining beans over the top of the cheese mixture.
Roll into 1 inch balls and roll the ball in sour cream. Shape the balls into 1 inch patties. Wrap the patties in aluminum foil. Heat oil in a medium skillet over medium-high heat. Fry patties 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.