Instant Taco Casserole

• 1 15 oz can Nalley's Chili w/beans (original or hot)
• 4 oz corn chips or 1-1/2 cups crushed
• 3 tbsp diced onion
• 1 finely chopped tomato
• 2 cups chopped lettuce
• 1/4 cup grated cheese

Heat chili separately. Put crushed corn chips into skillet. Shake over high heat to make toasty and warm. Add heated chili. Sprinkle on onions, tomatoes, lettuce and cheese. It's ready to eat. Serves 4.