PREP TIME: 0min COOK TIME: 30min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 45g||69%|
|Saturated Fat 17g||85%|
|Total Carbs 48g||16%|
|Dietary Fiber 7g||28%|
|Vitamin A 25%|
|Vitamin C 8%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Refrigerated Meat Case
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1 cancream of roasted chicken soup with savory herbs (10 3/4 ounces) or any other cream soup
2/3 cupwarm water
1 pkg.shredded Mexican-style cheese blend (about 2 cups), divided(8 ounces)
3 cupsslightly crushed corn tortilla chips, divided
1 cupmild or medium salsa
1/2 cupblack ripe olive slices
2 cupswhole corn tortilla chips
1/2 cupsour cream
1/2 cupavocado slivers
1/2 cupdiced tomato
In large mixing bowl, combine soup and warm water. Add chicken, 1 cup cheese and 2 cups crushed tortilla chips. Mix together and place in 7 x 9 or 9 x 9-inch greased baking dish.
Spread salsa evenly over chicken mixture; top with remaining crushed tortilla chips and cheese. Bake in preheated 350°F oven 20 to 25 minutes, until hot and bubbly.
To serve, place a row of whole tortilla chips down center or around edges of casserole and garnish with remaining ingredients.
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