TACO SALAD

Ingredients

2 BAGS OF THE ROMAINE-TYPE MIX

1 CAN BLACK BEANS – RINSED AND DRAINED WELL

1 CAN CORN (OPTIONAL)

3-4 CUPS OF CUBED COOKED CHICKEN

4-5 TOMATOES – CHOPPED & SEEDED

DRESSING – SPREAD EVENLY OVER THE TOP (SEE BELOW)

1-2 C SHREDDED CHEESE (MEXICAN BLEND THAT ISN’T SEASONED)

2-3 GREEN ONIONS SLICED

LAYER THE INGREDIENTS, AS WRITTEN, IN A BIG BOWL

COVER AND REFRIGERATE SEVERAL HOURS OR OVERNITE

BEFORE SERVING TOP WITH 1-2 C CRUSHED TORTILLA CHIPS AND TOSS LIGHTLY

DRESSING:

1 C SOUR CREAM

11/2 – 2 C SALSA

MIX THOROUGHLY

ADJUST ACCORDING TO TASTE, BUT HAVE ENOUGH TO COVER THE TOP OF THE SALAD