Sopapilla Stacked Tacos

June 3, 2014

Canola or Vegetable oil
12 rounds frozen roll dough, thawed
2 15 oz. cans premium beef two-bean chili
8 oz. sharp cheddar cheese, shredded
2 cups shredded Iceberg lettuce
2 Roma tomatoes, seeded and diced
1 2.25 oz. can sliced black olives
8 oz. sour cream or cream fresca

Equipment: Heavy skillet or dutch oven, small saucepan or microwave

1. Add vegetable oil to the skillet or dutch oven until the oil is 1 ½ inches deep. Heat the oil over medium-high heat until it reaches about 350 degrees F. (If the oil smokes it is too hot.)

2. Combine two rounds of roll dough and stretch and flatten with your hands until the dough is ½ inch thick. Fry the sopapilla in the hot oil turning after a couple of minutes to cook both sides.

3. While the sopapillas are being prepared, heat the chili until hot. On a serving plate, top the hot cooked sopapilla with chili, shredded cheese, lettuce, sliced olives, diced tomatoes, and cilantro. Garnish with sour cream or crema fresca if desired and serve with salsa to taste.

Makes six servings

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