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Bake-Off® Contest 42, 2006
Sequim, Washington

Baked Taco Salad

Lovers of traditional taco salad will find a new favorite in this baked version!

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  • prep time 45 min
  • total time 1 hr 15 min
  • ingredients 20
  • servings 10
 

Ingredients

3
tablespoons olive oil
6
boneless skinless chicken breasts (1 1/2 lb), cut into bite-size pieces
1
medium onion, chopped (1/2 cup)
5
medium cloves garlic, finely chopped (2 1/2 teaspoons)
12
corn tortillas (6 inch), torn or cut into small pieces (2 1/2 cups)
1
cup sour cream
1
can (19 oz) Progresso® Vegetable Classics hearty tomato soup
1
can (15.25 oz) Green Giant® whole kernel corn, drained
1
can (15 oz) Progresso® black beans, drained, rinsed
1
can (4.5 oz) Old El Paso® chopped green chiles
1
package (1 oz) Old El Paso® taco seasoning mix
1/2
to 1 teaspoon salt
1
teaspoon ground cumin
1/4
teaspoon pepper
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
1
can (2 1/4 oz) sliced ripe olives, drained
1
to 2 heads romaine lettuce, shredded (about 16 cups)
4
tomatoes, chopped (3 cups)
8
medium green onions, chopped (1/2 cup)
Mango-peach salsa, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Add chicken, onion and garlic; cook about 8 minutes, stirring frequently, until chicken is no longer pink in center. Remove skillet from heat.
  • 2 Stir in tortillas, sour cream, soup, corn, beans, green chiles, taco seasoning mix, salt, cumin and pepper. Pour into baking dish. Sprinkle with cheese and olives.
  • 3 Cover tightly with foil; bake 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted and mixture is bubbly.
  • 4 In 6-quart bowl, mix lettuce, tomatoes and green onions. Divide lettuce mixture evenly among individual plates. Top each with baked taco mixture and mango-peach salsa.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Add chicken, onion and garlic; cook about 8 minutes, stirring frequently, until chicken is no longer pink in center. Remove skillet from heat.
  • 2 Stir in tortillas, sour cream, soup, corn, beans, green chiles, taco seasoning mix, salt, cumin and pepper. Pour into baking dish. Sprinkle with cheese and olives.
  • 3 Cover tightly with foil; bake 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted and mixture is bubbly.
  • 4 In 6-quart bowl, mix lettuce, tomatoes and green onions. Divide lettuce mixture evenly among individual plates. Top each with baked taco mixture and mango-peach salsa.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
1230mg
1230%;
Total Carbohydrate
48g
48%
(Dietary Fiber
9g
9%
  Sugars
10g
10%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
70%;
Calcium
35%;
Iron
25%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.