Place wire rack on 2 or 4 juice glasses to raise it off the work surface so the taco shells will drape down over the wires as they cool and form.
On work surface, unroll dough. With rolling pin, roll out dough until about 1/8-inch thickness. If necessary, sprinkle lightly with flour to help in rolling. Cut out 4 (4-inch) rounds. (A small bowl works well as a guide.) Re-rolling the dough scraps may be needed to cut the last round.
On griddle or in 12-inch skillet, drizzle some of the oil. Heat over medium heat. Add as many dough rounds as will fit; cook until golden brown on each side. Gently drape warm dough rounds over 2 wire bars and through rack so they drape down to create shells. Repeat with any remaining oil and dough rounds. Cool completely, about 15 minutes.
Fill each cooled shell with 1/2 cup chili and 1/2 cup corn chips. Top with cheese, lettuce, tomatoes, sour cream and hot sauce.