Corn Chip Crescent Tacos

Steps

• 1

  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.
• 2

  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.
• 3

  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.

  
• 4

  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.