Taco Salad Appetizer - cooking recipe

Ingredients

16 oz. fat-free cream cheese, softened
1 envelope Ranch salad dressing mix
1/2 to 1 head lettuce, shredded
1 medium bell pepper, chopped
2 to 3 tomatoes, chopped
black or green olives, chopped (to taste)
1 (8 oz.) jar chunky salsa
8 oz. Colby cheese, shredded
8 oz. Monterey Jack cheese, shredded

Preparation

Combine cream cheese and dressing mix in a bowl; mix well. Spread evenly in a 9 x 13-inch dish.
Layer with lettuce, bell pepper, tomatoes and olives.
Pour salsa over top.
Sprinkle with cheese.
Garnish with fat-free sour cream.
Serve with tortilla chips.