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