Campfire Taco Salad Recipes

CAMPFIRE TACO SALAD

Campfire Taco Salad image

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," she says.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

6 packages (1 ounce each) corn chips
1 can (15 ounces) chili without beans
3 cups shredded cheddar cheese
3/4 cup sour cream
1 jar (8 ounces) mild salsa
1/2 medium head iceberg lettuce, shredded

Steps:

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, stirring occasionally. Spoon about 2 tablespoons of chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce.

Nutrition Facts :

CAMPFIRE TACO SALAD

Campfire Taco Salad image

I haven't 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!) while camping.

Provided by Swan Valley Tammi

Categories Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 (1 1/4 ounce) bags snack-size corn chips
1 (15 ounce) can mild chili
shredded cheddar cheese
sour cream
salsa
iceberg lettuce, shredded

Steps:

Cut tops off each bag of chips; set aside.
Heat chili in saucepan until completely heated through, stirring occasionally. (or heat in microwave).
Spoon about 2 tablespoons chili into each bag of chips.
Top with cheese, sour cream, salsa and lettuce.

Nutrition Facts : Calories 263.6, Fat 14, SaturatedFat 3, Cholesterol 12.1, Sodium 591.1, Carbohydrate 30.8, Fiber 5, Sugar 1.4, Protein 6.2

CAMPFIRE SALAD

Campfire Salad image

Provided by Ingrid Hoffmann

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup sherry vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh oregano
1/2 cup extra-virgin olive oil
2 pounds asparagus, ends trimmed
1 pound fresh green beans, cut into pieces
3 large carrots, shredded (about 2 cups)
1 cup canned black beans, drained and rinsed

Steps:

To prepare the oregano vinaigrette: In a small bowl or measuring cup, whisk together the vinegar, sugar, and oregano; season with salt and pepper. Slowly add oil, whisking constantly to emulsify. Set aside.
To prepare the salad: To blanch the asparagus, bring a large pot of water to a boil, then drop the asparagus spears in for 3 to 5 minutes, depending on their size. Remove from the water and "shock" them briefly in a bath of ice water to stop the cooking and preserve the green color. Drain thoroughly. Repeat the same process with blanching the green beans, cooing a little longer, about 5 to 7 minutes.
In a mixing bowl, combine the carrots, black beans, and green beans. Toss together until well mixed. Drizzle with half the Oregano Vinaigrette and mix thoroughly.
Place a small pile of salad mix in the center of 6 small plates. Build a campfire stack by arranging 4 or 5 asparagus spears leaning against each other over the salad. Drizzle a little vinaigrette on each stack and serve.
If taking to a picnic, keep salad mix and vinaigrette separate until ready to serve, then mix and plate.

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