Tostada with beans

Ingredients:

• 1/2 cup frying oil, such as canola
• 4 corn tortillas
• 1 cup Cincinnati Chili Meat Sauce
• 1/2 cup grated cheddar
• 1 can (420 g) red beans, rinsed and drained
• 1/2 cup cooked onions and peppers from another recipe
• 1 cup chopped lettuce leaves
• 2 plum tomatoes, sliced
• 4 tbsp sour cream

Preparation:

1. Heat canola oil in a medium skillet over medium-high heat. Once hot, fry the tortillas, one at a time, until golden brown and crispy, about 2 minutes per side. Transfer to a parchment-lined pan.
2. In a medium saucepan, heat the reserved chili sauce.
   
   Recipe Cincinnati Chili by Sandra Lee.
3. To serve, place the tortilla on a plate. Top with a quarter of each chili, cheese, beans, onion and pepper, lettuce, tomatoes, and sour cream. Repeat with the remaining ingredients.