10-Minute Taco Salad
Quoted message said:From Quick Cooking
"Mom often made this hearty main-dish salad for my three brothers and
me when we were growing up," recalls Cindy Stephan of Owosso,
Michigan. "Now it's one of my husband's favorite meals - and one we
frequently fix for weekend guests."
2 cans (16 ounces each) chili beans, undrained
1 package (10-1/2 ounces) corn chips
2 cups (8 ounces) shredded cheddar cheese
4 cups chopped lettuce
2 small tomatoes, chopped
1 small onion, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/4 cups salsa
1/2 cup sour cream
In a saucepan or microwave-safe bowl, heat the beans. Place corn
chips on a large platter. Top with beans, cheese, lettuce, tomatoes,
onion, olives, salsa and sour cream. Serve immediately. Yield: 8
servings.
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