Stacked Tostada

Directions

Slice one of the pepper quarters into thin strips; reserve the garnish.

Chop remaining pepper.

In large noncorrosive skillet, cook beef over high heat, breaking up clumps for 3 minutes or until no longer pink.

Drain off any fat.

Reduce heat to medium.

Add onion, garlic, chopped green pepper, chili powder, cumin, oregano, salt and pepper; cook for 5 minutes or until onion is softened.

Add tomatoes and kidney beans, cook for 7 minutes or until thickened.

Meanwhile, with fork, prick tortillas several times; place on baking sheets and bake in 375℉ (190℃) F oven for 10 minutes or until crisp.

Combine mozzarella and Monterey Jack cheese.

Place 1 of the tortillas on lightly greased 9 inch pie plate; top with 1⅓ cups chili and about ¼ cup cheese.

Repeat layering twice; top with remaining tortilla.

Bake for about 15 minutes or until heated through.

Sprinkle with remaining cheese; garnish with green pepper strips.

Bake for 3 minutes or until cheese is melted.

Cut into quarters.