Campfire Taco Salad

By á-3812

Ingredients

• Ingredients
• 6 * 6 snack-size bags (1-1/2 ounces each) corn chips
• 1 * 1 can (15 ounces) chili without beans
• 3 * 3 cups (12 ounces) shredded cheddar cheese
• 3/4 * 3/4 cup sour cream
• 1 * 1 jar (8 ounces) mild salsa
• 1/2 * 1/2 medium head iceberg lettuce, shredded

Preparation

Step 1

Directions

* 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. Yield: 6 servings.