Taco Salad - cooking recipe

Ingredients

2 (8 oz.) pkg. cream cheese
1 small (8 oz.) jar picante sauce (any temperature you like)
8 oz. Monterey Jack cheese, shredded
4 oz. sharp Cheddar cheese, shredded
4 oz. Mozzarella cheese, shredded
1/2 head lettuce, shredded
1 diced green pepper
1 diced tomato or 10 to 12 cherry tomatoes
1 small onion

Preparation

Mix together with mixer cream cheese and picante sauce. Spread on meat platter.
Sprinkle over with cheese, lettuce, pepper, tomato and onion.
Serve cold with round tortilla chips.