1 pkg. Carroll Shelby's Original texas Brand chili mix
4 (10 inch) flour tortillas
Oil
1 qt. torn assorted greens (iceberg, leaf)
1 (8 oz.) pkg. Velveeta shredded pasteurized process cheese food
1 c. chopped tomato
1 avocado, peeled, chopped
1/2 c. pitted ripe olive slices

Prepare chili according to package directions; cool. Reserve 2 1/2 cups chili. Wrap remaining chili tightly; freeze for later use. Fry tortillas in 2 inches hot oil, pressing down centers with large ladle to form shell. Continue frying until crisp and golden; remove with tongs. Drain.

Arrange greens in taco shells; top with chili, process cheese food, tomatoes, avocado and olives. Serve with sour cream and additional process cheese food, if desired.

VARIATION: Omit tortillas and oil. Substitute tortilla chips for flour tortillas.