| This recipe is liked by 3 person(s). |
10-Minute Taco Salad
Nb persons: 0
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| 2 cans (16 oz each) | chili beans, undrained |
| 1 pkg (10 1/2 oz) | corn chips |
| 2 cups (8 oz) | shredded cheddar cheese |
| 4 cups | chopped lettuce |
| 2 small | tomatoes, chopped |
| 1 small | onion, chopped |
| 1 can (2 1/4 oz) | sliced ripe olives, drained |
| 1 1/4 cups | salsa |
| 1/2 cup | sour cream |
In a small saucepan, cook beans over medium-low heat until heated through.
Place corn chips on a large platter.
Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream.
Serve immediately.
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