You can also use canned chili in this easy recipe; I like using leftover Spicy Chili or Vegetarian Crockpot Chili. You can also use corn chips, piled on each plate, as a substitute for the tostada shells.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 4 cups leftover chili or canned chili
- 4 refrigerated tostada shells or taco salad shells OR 4 cups corn chips
- 4 cups shredded romaine lettuce
- 4 cups torn green lettuce
- 2 cups shredded Cojack cheese
- 1 cup chopped tomatoes
- 1 avocado, peeled and chopped
- 1/3 cup sour cream
- 1/2 cup salsa
Preparation:
In medium saucepan, heat leftover or canned chili until bubbling. Heat tostada shells or taco salad shells as directed on package.
Pile lettuce in each heated shell and top with hot chili. Top with remaining ingredients as desired. Serves 4
