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Layered Taco Toppings

Green Giant® SteamCrisp® Niblets® Sweet corn and Old El Paso® salsa provide a simple addition to this layered taco filling – a cold and fresh topping.

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  • prep time 40 min
  • total time 2 hr 40 min
  • ingredients 10
  • servings 24
 

Ingredients

3
(11-oz.) cans Green Giant® SteamCrisp® Niblets® Whole Kernel Sweet Corn, drained
1
(10-oz.) pkg. (5 1/2 cups) shredded lettuce
2
cups chopped red, yellow and/or green bell pepper
1/2
cup sliced green onions
2
cups chopped Italian plum tomatoes
1
medium avocado, pitted, peeled and chopped
1
cup mayonnaise
1/2
cup Old El Paso® Salsa
8
oz. (2 cups) finely shredded Mexican cheese blend
1/4
cup chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Dry corn on paper towels; spread corn in sprayed pan. Bake at 425°F. for 15 minutes. Stir; bake an additional 10 minutes. Cool 5 minutes or until slightly cooled.
  • 2 In ungreased 13x9-inch (3-quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado.
  • 3 In small bowl, combine mayonnaise and salsa; mix well. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight.
  • 1 Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Dry corn on paper towels; spread corn in sprayed pan. Bake at 425°F. for 15 minutes. Stir; bake an additional 10 minutes. Cool 5 minutes or until slightly cooled.
  • 2 In ungreased 13x9-inch (3-quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado.
  • 3 In small bowl, combine mayonnaise and salsa; mix well. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
170
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3g,
3%
),
Cholesterol
15mg
15%;
Sodium
280mg
280%;
Total Carbohydrate
11g
11%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
25%;
Calcium
8%;
Iron
2%;
Exchanges:
1/2 Starch; 1 Vegetable; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.