- 6
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Ingredients
- 6 snack-size bags (1-1/2 ounces each) corn chips
- 1 can (15 ounces) chili without beans
- 3 cups (12 ounces) shredded cheddar cheese
- 3/4 cup sour cream
- 1 jar (8 ounces) mild salsa
- 1/2 medium head iceberg lettuce, shredded
Preparation
Step 1
Cut the top off each bag of chips; set aside.
Place chili in a saucepan; cook on a grill over medium heat for 10 minutes or until heated through, stirring occasionally.
Spoon about 2 tablespoons of chili into each bag of chips.
Top with cheese, sour cream, salsa and lettuce.