Hully Gully (Frito Chili Salad)

Ingredients

• 8 cups chili, served hot such as recipe # 10423 (I probably would not cook mine for 2 or 3 hours...I can't wait that long for Hully Gully)
• 1 head lettuce, shredded
• 5 tomatoes, chopped
• 1 onion, chopped
• corn chips (We like Frito's - 1 to 2 bags of the small ones)
• 4 cups grated monterey jack cheese or cheddar cheese
• 8 ounces sour cream (1 to 2 containers)
• garlic powder
• 8 ounces salsa (1 to 2 jars)

Directions

1. 1

   Cook your chili first.

2. 2

   While the chili is simmering, chop your lettuce, tomatoes, and onion.

3. 3

   Stir a bit of garlic salt in to the sour cream (it adds flavor and makes it more creamy).

4. 4

   Grate your cheese if it's not already grated.

5. 5

   Pop the top on your salsa and serve right from the jar if you wish.

6. 6

   Place the ingredients in separate bowls in a serving line fashion in this order: plates (big is good), chips, cheese, chili, lettuce, tomatoes, onion, sour cream, and salsa.

7. 7

   To serve: Chips go on the plate first, then the cheese. When you put the chili on top of that, the cheese will melt. Then the cold stuff on top -- lettuce, tomato, onion, sour cream and salsa.

8. 8

   I don't need to say, "enjoy" 'cuz I know you will! Kids LOVE this!