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.

  • 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
  • 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.
  • 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.
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