Round 2 Recipe - Chili Tostada (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe uses a cinnamon-laced chili typical of Cincinnati, but any chili would work as well. 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:
1. 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.
2. In a medium pot, heat the reserved chili.
3. 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.
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