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Baked Taco Salad

Ingredients

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Baked Taco Salad
Calories: 478 Carbohydrate: 47 g Protein: 29 g Fat: 21 g
Cook time: 75 minutes Prep time: 45 minutes Total time: 120 minutes Servings: 10

TAGS

Mexican Entree baked taco salad Mexican Entree baked taco salad Mexican Entree baked taco salad Mexican Entree baked taco salad

Directions

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