Kids and adults will love this Campfire Taco Salad served in a corn chip bag. Just roast some marshmallows or make s’mores for dessert and you have a complete meal.

Campfire Taco Salad
Served in a corn chip bag, this easy outdoor meal is flavorful and fun.

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

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.

Eleisia

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