September 25, 2016

Taco Salad

2 heads romaine lettuce, chopped
1 15-oz. can mexican style chili beans, undrained
2 medium tomatoes, chopped
1 small can black olives, drained and sliced
2 cups shredded cheese
1/2 bag yellow corn chips, crushed
2/3 c. mild salsa or to taste
1 c. Thousand Island dressing, or to taste

Combine chopped lettuce, chili beans, tomatoes, olives and cheese into a large bowl. Top with crushed corn chips, salsa and dressing. Toss well to coat all ingredients and serve.

Lorraine Green, South Boardman