Baked Taco Salad

(13)
  3 reviews
  • 45 min prep time
  • 1 hr 15 min total time
  • 20 ingredients
  • 10 servings

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

Directions

  1. 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. 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. 3 Cover tightly with foil; bake 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted and mixture is bubbly.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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