Round 2 Recipe - Chili Tostada

• 1/2 cup canola oil
• 4 6 -inch corn tortillas
• Reserved 1 cup chili from Cincinnati Chili
• 1/2 cup shredded Cheddar
• One 15-ounce can red beans, rinsed and drained
• 1/2 cup cooked onions and green peppers
• 1 cup shredded lettuce
• 2 plum tomatoes, chopped
• 4 tablespoons sour cream

1. In a medium skillet over medium-high heat, add the canola oil.
2. When it is hot, fry the tortillas one at a time until they are lightly browned and crispy, about 2 minutes per side.
3. Drain on brown paper.
4. In a medium pot, heat the reserved chili.
5. To serve, put a tortilla on a plate.
6. Top with a quarter each of the chili, cheese, beans, onions and peppers, lettuce, tomatoes and sour cream.
7. Repeat with the remaining ingredients.

canola oil, corn tortillas, chili from cincinnati, cheddar, red beans, onions, shredded lettuce, tomatoes, sour cream

Taken from www.foodnetwork.com/recipes/sandra-lee/round-2-recipe-chili-tostada-recipe.html (may not work)