Melt butter in a large nonstick skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon.

Cook, stirring occasionally, for about 6 minutes, or until the beef is browned. Remove the fat.

Refried beans, chili powder, garlic powder, cumin, taco sauce, salt, and pepper are all good additions. Stir thoroughly.

1/12 of the mixture should be spooned into the center of a corn tortilla. Fold the tortilla in half and use the beaten egg to seal the edges.

In a separate skillet, heat 14-inch vegetable oil over medium heat. When the tacos are hot, add them to the pan. Fry both sides until they are crispy.

When the tacos are done, place them on a plate lined with paper towels.

Open the tacos slightly with a knife and top with half a slice of American cheese and shredded lettuce. Drizzle with additional taco sauce before serving.