Mexican Salad

• 1 (15 ounce) can chili without beans
• 1 (15 ounce) can chili beans
• 0.5 (10 ounce) package corn chips
• 1 cup instant rice, uncooked
• 1 (10 ounce) can condensed cheddar cheese soup
• 12 head lettuce, chopped or shredded
• 1 -2 tomatoes, diced

1. Heat chili & chili beans separately in the microwave or on the stove.
2. Mix soup with small amount of milk, until desired consistency, as you heat it.
3. Make rice according to package directions.
4. Have everyone layer on their own plates, first corn chips, then rice, beans, chili, lettuce, tomatoes & top with cheese sauce.
5. Enjoy.

beans, chili beans, corn chips, instant rice, cheddar cheese, head lettuce, tomatoes

Taken from www.food.com/recipe/mexican-salad-369993 (may not work)