Heat 5-6cm of vegetable oil in a large deep pan or deep fat fryer, to 180°C, or until a small piece of bread browns in 10 seconds.

Preheat the oven to 200°C (180°C for fan assisted ovens), gas mark 6. Heat 1 tablespoon of the oil in a large non-stick frying pan and cook the onion, garlic and chilli over a medium-high heat for 4 to 5 minutes, stirring, until beginning to soften. Add in the beef and continue to cook for 5 minutes until cooked. Stir in the spices and cook for 2 minutes, until fragrant before pouring in the tomatoes. Bring to a gentle simmer and cook for 5 to 7 minutes, stirring, until the mixture has thickened and the liquid has reduced. Remove from heat.

Using a fork, poke holes several times in the bottom of each tortilla. Cook the torillas, in batches in the preheated oil, for 1 to 2 minutes, using tongs to turn tortillas halfway through, until lightly brown all over. Drain tortillas upside down on paper towel-lined baking sheet.

Spread 2 tablespoons of the refried beans over the bottom of each fried tortilla. Divide the beef mixture between the tortillas and top with 2 tablespoons each of cheese. Place onto a baking sheet and cook for 3 to 5 minutes, in the oven, or until the cheese has melted. Serve with the lettuce, soured cream and guacamole.