1 tablespoon olive oil
4 large tomatoes, sliced
2 large onions, thinly sliced
1 (16 ounce) can shredded Cheddar cheese
1 (15 ounce) can corn kernels
1 (10.75 ounce) can condensed tomato soup
1 medium onion, chopped
1 (10.75 ounce) can chopped green chile peppers, drained
1 (1 ounce) package taco seasoning mix
1 (4 ounce) can chopped green chile peppers
1 (6 ounce) can chopped green chile peppers, drained
2 teaspoons Mexican-style seasoning
1/2 teaspoon salt
1 (10 ounce) can black beans, warmed
1/2 cup shredded Monterey Jack cheese
In a large bowl, mix olive oil, tomatoes, onions, cheese, chili, taco seasoning, chile peppers, green chile peppers, Mexican-style seasoning, Mexican-style seasoning, salt and pepper. Mix thoroughly. Pour mixture into a large serving bowl.
Spoon taco mixture over salad. Cover with lettuce, tomato mixture, cheese and lettuce. Cut edges of lettuce to seal.