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10 Minute Taco Salad




Source of Recipe


Paula U.


List of Ingredients




10 Minute Taco Salad

2 cans (16 ounces each) chili beans, undrained
1 package (10 ½ ounces) corn chips
2 cups (8 ounces) shredded cheddar cheese
4 cups chopped lettuce
2 small tomatoes, chopped
1 small onion, chopped
1 can (2 ¼ ounces) sliced ripe olives, drained
1 ¼ cups salsa
½ cup sour cream


Recipe



In a small saucepan, cook beans over medium-low heat until heated through. Place corn chips on a large platter. Top with the beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately. Yield: 8 servings.