10 Minute Taco Salad - cooking recipe

Ingredients

2 cans (16 oz.) each chili beans, undrained
1 pkg. (10 1/2 oz.) corn chips
2 cups (8 oz.) shredded cheddar cheese
4 cups chopped lettuce
1 small onion, chopped
1 can (2 1/4 oz.) sliced ripe olives, drained
1 1/4 cups salsa
1/2 cup sour cream

Preparation

In a sauce pan or microwave safe bowl heat the beans.
Place corn chips on a large platter.
Top with beans, cheese, lettuce, tomatoes, onions, olives, salsa and sour cream.
Serve immediately. Yield: 8 servings.