- 6 packages (1 ounce 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.
Reviews for Campfire Taco Salad
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"Fun dinner for camping!"
"We had these about 6 years ago at a basketball game , they were selling them at the concession stand. They were pretty good. I made them at home for a football game and everyone loved them!!"
"They have the makings available at our school cafeteria - call them "Walking Tacos"."
"We've taken this camping too, but I brown up ground beef with a taco seasonaing packet before leaving and keep it in the cooler. No problem warming it up over the fire. We also use taco flavored Doritos instead of Fritos."
"We take this camping with us - always a hit. I brown the beef and mix it with the seasoning and then pop it in the cooler - when it's time to eat we heat up the meat on the grill and then everyone can make their own with what toppings they like. We use the cheese dorito's instead of corn chips - might have to give the corn chips a try next time!!"