6 c. torn Romaine lettuce
2 c. tortilla chips or corn chips
2 med. tomatoes, cut into thin wedges
2/3 c. ripe olive slices
1/3 c. Pace picante sauce
1/3 c. bottled Italian dressing
1/2 c. (2 oz.) freshly shredded Cheddar or Monterey Jack cheese
3 crisply cooked bacon slices, crumbled

Combine lettuce, tortilla chips, tomatoes and olives in large bowl. Combine picante sauce and dressing in screw-top jar or small bowl; shake or mix well. Pour over salad; toss lightly. Sprinkle with cheese and bacon. Serve immediately with additional picante sauce. Makes 6 servings.