Yield: 2–4 servings
Ingredients:
1 bag of Frito Chili Cheese chips
1 28 oz. can of Hormel Chili with beans
1 bag of Mexican shredded cheese
1 can of Ro-Tel diced tomatoes with green chilies
1 can of Green Giant Steam Crisp Southwestern Corn
Method: Heat chili in 10-inch Dutch oven. Once heated, layer the rest of the ingredients, reduce heat, and place the lid on for about 10-15 minutes. If cooking on a fire, place some coals on the lid. I like to serve on tortillas to minimize the mess.
Read about other campside cooking strategies in Christie Matherne Hall's story,"Notes on Camp Cooking," from our August 2019 issue.
