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.
Campfire Taco Salad
Campfire Taco Salad
Prep Time
15 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 6 packages (1 ounce each) corn chips
- 1 can (15 ounces) chili without beans
- 3 cups shredded cheddar cheese
- 3/4 cup sour cream
- 1 jar (8 ounces) mild salsa
- 1/2 medium head iceberg lettuce, shredded
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.
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