Campfire Taco Salad - cooking recipe

Ingredients

6 (1 1/4 ounce) bags snack-size corn chips
1 (15 ounce) can mild chili
shredded cheddar cheese
sour cream
salsa
iceberg lettuce, shredded

Preparation

Cut tops off each bag of chips; set aside.
Heat chili in saucepan until completely heated through, stirring occasionally. (or heat in microwave).
Spoon about 2 tablespoons chili into each bag of chips.
Top with cheese, sour cream, salsa and lettuce.