Taco Salad - cooking recipe

Ingredients

2 pkg. Philly cream cheese (room temperature)
1 bottle taco sauce (medium or hot)
2/3 c. lettuce, shredded
2/3 c. Cheddar cheese, shredded
1 small onion, chopped
1 medium to large tomato, diced

Preparation

Mix cream cheese and taco sauce thoroughly.
Spread mixture in a 9 x 13-inch pan.
Cover and refrigerate for 1 hour.
Top with shredded cheese and lettuce.
Sprinkle tomato and onion over top and serve with tortilla chips.