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Campfire Taco Salad

  • 6 snack size bags corn chips or Doritos
  • 1 qt. chili
  • 3 c. shredded cheese
  • 3/4 c. sour cream
  • 1-8 oz. jar salsa
  • 1/2 head lettuce, shredded


Place chili in a saucepan and heat on grill for 10 minutes. Crush the chips in closed bags and open the bags of chips. Spoon about 2 tablespoons chili into each bag of corn chips. Top with cheese, sour cream, salsa and lettuce. And eat salad right out of the bag. May add any other toppings of your choice if desired. Yield: 6 servings.