Upside Down Taco Salad With Chips & Creamy Salsa

• 1/2 cup fat free refried beans
• 4 tablespoons purchased salsa, divided
• 1/4 cup finely shredded reduced fat mexican-style cheese
• 3/4 cup shredded romaine or iceberg lettuce
• 2 tablespoons choppped tomatoes
• 1 tablespoon chopped black olives
• 2 tablespoons fat free sour cream
• 1 ounce baked tortilla chips
• 1 (2.25 ounce) yogurt tube, frozen

1. In a (1 or 2 cup capacity) container with lid, combine beans and 2 tablespoons salsa. Flatten out with the back of spoon to form a bottom layer in the container. Sprinkle with cheese, and top with lettuce, tomatoes, and olives. Top with lid. In a separate very small container with lid, combine remaining 2 tablespoons salsa and sour cream. Cover with lid. (Just before serving, creamy salsa can be poured over the salad, and the salad can be eaten with the tortilla chips to scoop it up.) Place tortilla chips in small zip top bag. Place all items, including yogurt tube (for dessert and to keep lunch cool) in lunch sack or bag. Don't forget a napkin with a note of encouragement for the student.

beans, purchased salsa, cheese, shredded romaine, tomatoes, black olives, sour cream, tortilla chips

Taken from www.epicurious.com/recipes/member/views/upside-down-taco-salad-with-chips-creamy-salsa-1226868 (may not work)