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MEATLESS TACO SALAD

2 cans (16 ounces each) chili beans, undrained
1 (10 1/2 ounce) package corn chips
2 cups (8 ounces) shredded cheddar cheese
4 cups chopped lettuce
2 small tomatoes, chopped
1 small onion, chopped
1 (2 1/4 ounce) can 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.

Servings: 8

Replies:
 
 
Carol in Maryland - 7-8-2007
 
1
   
Jackie/MA - 7-9-2007
 
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Carolyn, Vancouver - 7-9-2007
 
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Carolyn, Vancouver - 7-9-2007
 
4
   
Carolyn, Vancouver - 7-9-2007
 
5
   
Brenda, Mississippi - 7-9-2007
 
6
   
Brenda, Mississippi - 7-9-2007
7
   
Brenda, Mississippi - 7-9-2007
 
8
   
Brenda, Mississippi - 7-9-2007
 
9
   
Brenda, Mississippi - 7-9-2007
 
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Brenda, Mississippi - 7-9-2007
 
11
   
Brenda, Mississippi - 7-9-2007
 
12
   
Brenda, Mississippi - 7-9-2007
 
13
   
Brenda, Mississippi - 7-9-2007
 
14
   
Jackie/MA - 7-10-2007
 
15
   
Jackie/MA - 7-10-2007
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