Cold Taco Salad - cooking recipe

Ingredients

tortilla chips to cover bottom of 9 x 13-inch pan
2 cans refried beans
2 (16 oz.) tubs sour cream
1/2 head lettuce, chopped
2 to 3 tomatoes, chopped
4 to 5 onions, chopped
1 lb. Colby cheese, shredded

Preparation

Heat beans just to lightly warm.
In a 9 x 13-inch pan, break chips up to cover the bottom of pan.
Spread beans over chips. Cover beans with sour cream.
Cover sour cream with lettuce, then layer on cheese, tomatoes and onions.
Chill.
Don't chill too long or your chips may get soft.