Recipe - Chili Topping For Navajo Tacos

8 Tortillas (corn or flour but
Cooking oil or shortening
2 cup Cowboy chili or canned refri
1 cup Texas red or original san an
Shredded lettuce
1 Recipe of guacamole
Chopped tomatoes

Fat grams per serving: Approx. Cook Time: 40 M Heat 1/2
inch oil or shortening in frypan, then fry tortillas until crisp. Spread
One fourth cup heated Cowpoke Chili or refried beans on each; top with 2
tablespoons heated Texas Red or Original San Antone Chili. Top with
shredded lettuce. Spoon on One fourth cup guacamole and sprinkle with chopped
tomatoes.* Makes four servings. From "Famouse Chili Recipes from Marlboro
Country". *Sometimes I sprinkle a little grated Cheddar or Monterey Jack
cheese on top of this or if I don't have any guacamole handy I use a little
more cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini