Spoon chili onto corn tortillas and top with cheddar. Broil until brown. Top with sliced avocado and cilantro.

Rinse rice in water 5 times, draining when water becomes murky. Place rice, 1 1/2 cups water and 1/2 tsp salt in saucepan. Bring to a boil. Cover and simmer 15-20 minutes. Remove lid and set aside to cool. Fry bacon until crisp; remove from pan, crumble and set aside. Sauté onion in bacon fat until tender. Add rice; fry for a few minutes, stirring occasionally. Add salt, red pepper flakes and tomatoes. Cook over med-low heat, uncovered, until rice reaches desired finish. Save ½ avocado for Tortilla Soup.

Tip: Use ½ of the avocado as topping on the tostadas tonight. Leave the pit in the unused half; place the empty shell over the top to incase it, wrap in plastic wrap and refrigerate.