Campfire Taco Salad

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

1. Cut the top off each bag of chips.
2. Set aside.
3. Place chili in a saucepan.
4. Cook on a grill over medium heat for 10 minutes or until heated through.
5. Stir occasionally.
6. Spoon about 2 tablespoons of chili into each bag of chips.
7. Top with cheese, sour cream, salsa and lettuce.
8. *You can also add tomatoes, onions, or other toppings if desired.
9. *

corn chips, beans, sour cream, salsa, cheddar cheese, head iceberg lettuce

Taken from cookpad.com/us/recipes/343123-campfire-taco-salad (may not work)