Campfire Taco Salad Recipe

By lamarandrose

Served in a corn chip bag, this easy outdoor meal from Jean Komlos of Plymouth, Michigan is flavorful and fun. “My neighbor entertained Girl Scouts with this clever recipe,” she says.

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

Details

Servings 6
Adapted from tasteofhome.com

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.