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. Recipe by Swan Valley Tammi. tried this yet, but I found this recipe in a TOH mag from last summer and thought it looked like a novel way to serve salad to kids (or husbands. You can see my Taco Salad recipe HERE for a bigger dish with catalina dressing.
Deep Snow Primitive Survival Camping in Mountains – Campfire Cooking on Shovel. Learn how to make Warm turkey taco salad & see the Smartpoints value of this great recipe. This is everything you love about a taco, but without the additional calories and carbs from the tortillas. You can cook Campfire Taco Salad using 6 ingredients and 8 steps. Here is how you cook it.
Ingredients of Campfire Taco Salad
- You need 6 of snack size bags (1 1/2 ounces each) corn chips.
- You need 1 can of (15 ounces) chili without beans.
- Prepare 3/4 cup of sour cream.
- It’s 1 jar of (8 ounces) mild salsa.
- Prepare 3 cup of (12 ounces) shredded cheddar cheese.
- It’s 1/2 medium of head iceberg lettuce, shredded.
These easy cheese potatoes are great over the grill or campfire. And since they're in a foil packet, there's no mess to Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Wow your table by serving this taco salad in restaurant-style tortilla bowls. Serve it as a starter or as Cook up Knorr's delicious Campfire Chili recipe made with low-sodium black beans, tomatoes, corn.
Campfire Taco Salad step by step
- 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..
- Stir occasionally..
- Spoon about 2 tablespoons of chili into each bag of chips..
- Top with cheese, sour cream, salsa and lettuce..
- *You can also add tomatoes, onions, or other toppings if desired.*.
Ultimate Dorito Taco Salad Recipe: An All-American version of a classic taco salad with layers and layers of texture and zesty flavor. What makes this taco salad so darn good is that it holds up to even the most elaborate restaurant taco salads. That's because we thought of all the small-but-worth-it upgrades — like tossing cilantro in with. Fill each taco bowl with the shredded salad greens, tomatoes, black beans, and corn. Top with the warmed grilled strips.