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Campfire Taco Salad

 Campfire Taco Salad
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.
6 ServingsPrep/Total Time: 25 min.


  • 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.