6 corn tortillas
Oil for frying
1 (15 oz.) can refried beans
1 (15 oz.) can chili (no beans)
1 c. Cheddar cheese, grated
Chopped lettuce, tomatoes, avocados
Hot sauce to taste

Fry tortillas flat, one at a time in a skillet of hot oil until crisp. Drain well on paper towels. Spread tortillas with beans, then chili and cheese. Place all six on ungreased cookie sheet and bake until cheese is melted. When removed from oven, add lettuce, tomatoes, avocados and hot sauce if desired.