Taco Chili Salad - cooking recipe

Ingredients

1 pkg. Carroll Shelby's original Texas brand chili mix
4 (10-inch) flour tortillas
oil
1 qt. torn assorted greens (iceberg, leaf)
1 (8 oz.) pkg. Velveeta shredded pasteurized process cheese food
1 c. chopped tomato
1 avocado, peeled and chopped
1/2 c. pitted ripe olive slices

Preparation

Prepare chili according to package directions; cool.
Reserve 2 1/2 cups chili.
Wrap remaining chili tightly; freeze for later use.
Fry tortillas in 2 inches hot oil, pressing down centers with large ladle to form shell.
Continue frying until crisp and golden; remove with tongs.
Drain.
Arrange greens in taco shells; top with chili, process cheese food, tomatoes, avocado and olives.
Serve with sour cream and additional process cheese food, if desired. Makes 4 servings.