Campfire Taco Salad

6 snack-size bags (1½ oz. each) corn chips

1 can chili without beans

3 c. shredded cheddar cheese

¾ c. sour cream

1 jar (8 oz.) mild salsa

½ small head lettuce shredded

Directions:

Cut the top off each bag of chips.

Set aside.

                                       Place chili in pan and cook over medium heat 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