Layered Taco Toppings

(5)
  2 reviews
  • 40 min prep time
  • 2 hr 40 min total time
  • 10 ingredients
  • 24 servings

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

Directions

  1. 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. 2 In ungreased 13x9-inch (3-quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado.
  3. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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