campfire taco salad Name: christine villafane Base: forteustis va Recipe: 6 snack size bags of cornchips 1 can (15ounces) chili without beans 3 cups (12 ounces) shredded cheddar cheese 3/4 cup sour cream 1 jar of mild salsa (8ounces) 1/2medium lettuce shredded cut the top off each bag of chips;set aside.Place the chili in a saucepan; cook on a grill over medium heat for 10minutes or until chili is heated through,stirring occasionally.Spoon about 2tablespoons of chili into each bag og chips.Top with cheese,sourcream,salsa and lettuce.