Baked Taco Salad Recipe
- 3 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 1 medium onion, chopped
- 5 medium cloves garlic, finely chopped
- 12 (6 inch) corn tortillas, torn or cut into small pieces
- 1 cup sour cream
- 1 (19 ounce) can Progresso® Vegetable Classics hearty tomato soup
- 1 (15.25 ounce) can Green Giant® whole kernel corn, drained
- 1 (15 ounce) can Progresso® black beans, drained, rinsed
- 1 (4.5 ounce) can Old El Paso® chopped green chiles
- 1 (1.25 ounce) package Old El Paso® taco seasoning mix
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 cups shredded Colby-Monterey Jack cheese blend
- 1 (2.25 ounce) can sliced ripe olives, drained
- 16 cups shredded romaine lettuce
- 3 cups chopped tomatoes
- 4 medium green onions, chopped
- Mango-peach salsa (optional)
- Heat oven to 350 degrees F. Spray 13×9-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.
- 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.
- Cover tightly with foil; bake 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted and mixture is bubbly.
- 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.
