Grilled Taco Salad in Corn Chip Bowls
This flavorful grilled taco salad is served in crispy corn chip bowls, making it the perfect outdoor meal for camping or picnics. The chili is cooked over the campfire, then layered with melted cheese, cool sour cream, zesty salsa, and fresh shredded lettuce.
Instructions
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1
Cut the top off each bag of corn chips to create bowls; set aside.
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2
In a saucepan, heat the chili over a grill or campfire for 10 minutes, stirring occasionally, until heated through.
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3
Spoon about 2 tablespoons of the hot chili into each corn chip bowl.
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4
Top the chili with shredded cheddar cheese, sour cream, salsa, and shredded lettuce.
Nutrition Information
Per serving (based on 6 servings)
450
Calories
20.0g
Protein
45.0g
Carbs
25.0g
Fat
5.0g
Fiber
10.0g
Sugar
800mg
Sodium
Protein 16%
Carbs 37%
Fat 46%
Nutrition information is automatically calculated and should be considered an estimate.
