TACO SALAD DIP

2 to 3 medium tomatoes

salt and pepper to taste

1 lb. cream cheese, at room temperature

2 cups sour cream

1 package taco seasoning

16 oz. taco sauce or salsa

3 cups shredded lettuce

8 oz. shredded cheddar cheese

1 bunch chopped green onions

4 oz. sliced black olives

     Chop tomatoes in 1/4 inch chunks.  Add salt and pepper to taste.  Put in colander to drain while preparing remaining ingredients.

     Mix cream cheese, sour cream, and taco seasoning until smooth  Spread in large serving dish.  Cover with taco sauce.  Layer remaining ingredients in order: lettuce, cheese, tomatoes, green onions, and black olives.

     Serve with corn tortilla chips.  May be prepared 8 to 12 hours ahead and refrigerated.