Round 2 Recipe - Chili Tostada
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 546
- Total Fat
- 38
- Saturated Fat
- 7
- Carbohydrates
- 41
- Dietary Fiber
- 9
- Sugar
- 8
- Protein
- 15
- Cholesterol
- 21
- Sodium
- 360
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
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
Directions
- In a medium skillet over medium-high heat, add the canola oil. When it is hot, fry the tortillas one at a time until they are lightly browned and crispy, about 2 minutes per side. Drain on brown paper.
- In a medium pot, heat the reserved chili.
- To serve, put a tortilla on a plate. Top with a quarter each of the chili, cheese, beans, onions and peppers, lettuce, tomatoes and sour cream. Repeat with the remaining ingredients.