Taco Salad

[Guest guest]

Taco Salad

 

2 cans (16 oz. ea.) chili beans, undrained(vegetarian)

1 pkg. (10-1/2 oz.) Frito corn chips

2 cups (8 oz.) shredded Cheddar cheese

4 cups chopped lettuce

2 small tomatoes, chopped

1 small onion, chopped

1 can (2-1/4 oz.) sliced ripe olives, drained

1-1/4 cups salsa

1/2 cup sour cream

 

In a sauce pan or microwave safe bowl, heat the beans. Place corn chips on a

large platter.

Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream.

Serve immediately. 

Yield:  8 servings.