1 (16 oz.) container of sour cream
1 (8 oz.) pkg. cream cheese (room temperature 1 hour)
1 env. Old El Paso taco seasoning mix
1/2 head of iceberg lettuce (shredded)
2-3 tomatoes (chopped)
1 green pepper (chopped)
Onion (chopped), optional
1 lb. cheese (Vermont cheddar or Monterey Jack), shredded
1 or 2 bags of nacho chips

Mix sour cream and cream cheese at low speed until blended. Stir in taco seasoning. Pour mix into bottom of oblong bowl or glass pan with a little side to it (approximately 13 x 9).

Spread lettuce thick on top of mix. Add tomatoes, peppers, onions (optional). Then top with the shredded cheese. Dip nachos and eat.

Refrigerate until ready to eat. (Don't make the day before -- sour cream will get watery.)