This recipe uses a cinnamon-laced chili typical of Cincinnati, but any chili would work as well.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 546 |
| Total Fat | 38 g |
| Saturated Fat | 7 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 15 g |
| Cholesterol | 21 mg |
| Sodium | 360 mg |
| Serving Size | 1 of 4 servings |
| Calories | 546 |
| Total Fat | 38 g |
| Saturated Fat | 7 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 15 g |
| Cholesterol | 21 mg |
| Sodium | 360 mg |
Reviews
So fast and delicious! Love this woman and her recipes.