Round 2 Recipe - Chili Tostada

1. 1

   In a medium skillet over medium-high heat, add the canola oil.

2. 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. 3

   Drain on brown paper.

4. 4

   In a medium pot, heat the reserved chili.

5. 5

   To serve, put a tortilla on a plate.

6. 6

   Top with a quarter each of the chili, cheese, beans, onions and peppers, lettuce, tomatoes and sour cream.

7. 7

   Repeat with the remaining ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.