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
Instructions
- 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.
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