Taco Salad

1 lb. Harvest Crumbles 2 Tbsp taco seasoning 1 can (15 oz) red kidney beans rinsed and drained 1 can (2 1/4 oz) sliced ripe olives 1-2 tsp ground chile (optional)

2/3 cup shredded cheese 1 head lettuce 2 small tomatoes 18 tortilla chips, crumbled Sour cream and Salsa

Cook Crumbles in skillet until browned. Stir in seasoning and chile (if using) and mix well. Add beans, olives and 1/4 cup of cheese. Heat until cheese melts. Remove from heat, cover and keep warm. In a salad bowl, tear lettuce into bite-sized pieces. Add tomatoes, chips and the remaining cheese. Pour hot mixture into bowl and toss. Garnish with sour cream and salsa, if desired.