Taco Chili Salad

1. 1

   Prepare chili according to package directions; cool.

2. 2

   Reserve 2 1/2 cups chili.

3. 3

   Wrap remaining chili tightly; freeze for later use.

4. 4

   Fry tortillas in 2 inches hot oil, pressing down centers with large ladle to form shell.

5. 5

   Continue frying until crisp and golden; remove with tongs.

6. 6

   Drain.

7. 7

   Arrange greens in taco shells; top with chili, process cheese food, tomatoes, avocado and olives.

8. 8

   Serve with sour cream and additional process cheese food, if desired. Makes 4 servings.

No additional tips available.