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Campfire Taco Salad




Source of Recipe


Taste Of Home Magazine






List of Ingredients



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






Instructions



1. Cut the top off each bag of corn 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.
   
2. Yield: 6 servings