Ingredients
3
tablespoons olive oil
6
boneless skinless chicken breasts (1 1/2 lb), cut into bite-size pieces
1
medium onion, chopped (1/2 cup)
5
medium cloves garlic, finely chopped (2 1/2 teaspoons)
12
corn tortillas (6 inch), torn or cut into small pieces (2 1/2 cups)
1
cup sour cream
1
can (19 oz) Progresso® Vegetable Classics hearty tomato soup
1
can (15.25 oz) Green Giant® whole kernel corn, drained
1
can (15 oz) Progresso® black beans, drained, rinsed
1
can (4.5 oz) Old El Paso® chopped green chiles
1
package (1 oz) Old El Paso® taco seasoning mix
1/2
to 1 teaspoon salt
1
teaspoon ground cumin
1/4
teaspoon pepper
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
1
can (2 1/4 oz) sliced ripe olives, drained
1
to 2 heads romaine lettuce, shredded (about 16 cups)
4
tomatoes, chopped (3 cups)
8
medium green onions, chopped (1/2 cup)
Mango-peach salsa, if desired
Description
Lovers Of Traditional Taco Salad Will Find A New Favorite In This Baked Version!
Pillsbury
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