This recipe came from Elizabeth Green. From the Mrs. Ivy 4th grade cookbook that I edited.
1 8-ounce cream cheese
1 can or 1 frozen package of
8-ounce package of shredded mild cheddar cheese
Spread cream cheese on the bottom of an 8-by-8 inch casserole dish. Pour heated chili over cream cheese. Cover with shredded cheese. Top with tomato, lettuce, diced olives and onion. Serve with nacho chips or corn chips.