Chuck's Harley-Davidson, Inc.
Ride to Eat - Eat to Ride

Ingredients TACO SALAD DIP

I large carton cottage cheese 2
(8 oz.) pkg. cream cheese, softened

I envelope dry Ortega taco seasoning mix

Mix ingredients together. Spread on a cookie sheet with high edge. Pour I bottle Ortega (mild or hot) sauce over cottage cheese mixture. Top with 1 package (3 cups) shredded cheese, chopped lettuce, tomatoes and black olives. Enjoy dip with round tostada chips.