5 cups Fritos corn chips
1 15-oz. can chili with or without meat, your choice
1 cup shredded Cheddar cheese
1 2.25-oz. can sliced black olives
1/2 cup salsa (I used Paul Newman’s Black Bean)
1/4 cup sour cream
Preheat the oven to 350°.
Place chips in the bottom of a 9-inch deep dish pie plate. Pour chili straight from the can over the chips. Sprinkle shredded cheese over all, and then top with black olives. Bake for 20 to 25 minutes until chili is bubbling. Top with lettuce, tomato, avocado, sour cream, salsa, or anything else you can think of, and serve.