*Memorial Day Weekend Collection-6 snack-size bags (1 oz each) corn chips 1 can (15 oz) chili without beans 3 cups (12 oz) shredded cheddar cheese 3/4 cup sour cream 1 jar (8oz) mild salsa 1/2 medium head iceberg lettuce, shredded Cut the top of each bag of chips; set aside. Place chili in a saucepan; cook on a grill over medium heat for 10 min or until heated through, stirring occasionally. Spoon about 2 TB of chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce. YIELD: 6 servings. (Source: Taste of Home)
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