Warm Layered Chicken Taco "Salad"
Recipe: #5508
May 21, 2012
"This salad is served warm right from the oven. Amounts listed are really only a guideline you may adjust as desired"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (508.6 g)
- Calories 648.7
- Total Fat - 28.2 g
- Saturated Fat - 13.1 g
- Cholesterol - 336.9 mg
- Sodium - 1768.2 mg
- Total Carbohydrate - 54.3 g
- Dietary Fiber - 6.4 g
- Sugars - 7.2 g
- Protein - 45.9 g
- Calcium - 522.9 mg
- Iron - 4.9 mg
- Vitamin C - 37.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F. In a skillet over medium heat, stir cook ground chicken and garlic until chicken is no longer pink (about 10-15 minutes). Add taco seasoning and stir until well blended. Remove from heat and stir in onions and green pepper
Step 2
Put half (1 1/2 cups) of the broken tortilla chips in the bottom of a 2 quart casserole. Spread the meat mixture over the chips. Sprinkle the jalapeno peppers and olives over the meat and top with the remaining tortilla chips. Spread cheese over the chips and bake, uncovered, for 30 minutes.
Step 3
Remove from the oven and top with lettuce, sour cream, salsa and tomatoes. Serve immediately.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For an extra kick, you can use hot taco seasoning instead of regular.
- For the cheese, you can use a mix of cheddar and Monterey Jack for a more flavorful dish.
- Ground turkey can be substituted for ground chicken to reduce the amount of saturated fat in the dish. This substitution will make the dish healthier while still providing the same flavor and texture.
- Greek yogurt can be substituted for sour cream to reduce the fat content of the dish. This substitution will still provide a creamy texture to the salad while being a healthier option.
Vegetarian Taco Salad Replace the ground chicken with 1 pound of cooked black beans. Omit the jalapenos and replace the sour cream with vegan sour cream. Use vegan cheese instead of cheddar cheese.
Mexican-Style Quinoa Taco Salad Replace the ground chicken with 1 cup of cooked quinoa. Omit the jalapenos and replace the sour cream with vegan sour cream. Use vegan cheese instead of cheddar cheese. Add 1/2 cup of cooked corn, 1/2 cup of diced tomatoes, 1/4 cup of diced red onion, and 1/4 cup of diced bell pepper. Top with a drizzle of olive oil and freshly squeezed lime juice.
Mexican Rice: This Mexican-style rice is the perfect accompaniment to the Warm Layered Chicken Taco "Salad". It is a flavorful and simple side dish that is sure to please the whole family. The combination of the delicious taco salad and Mexican Rice will make for an unforgettable meal!
Refried Beans: Refried beans are a classic Mexican side dish that pairs perfectly with the Mexican Rice and Warm Layered Chicken Taco Salad. Not only are they easy to make, but they are also full of flavor and make for a perfect accompaniment to the meal. Refried beans are a great source of protein and fiber, making them a nutritious addition to the meal.
FAQ
Q: How long should I bake the dish?
A: Bake the dish uncovered for 30 minutes at 400 degrees Fahrenheit.
Q: What type of dish should I use?
A: Use an oven-safe dish, such as a baking dish or casserole dish. Make sure the dish is large enough to hold the ingredients.
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Fun facts:
Fun Fact 1: This recipe is inspired by the classic Tex-Mex dish, Fajita Taco Salad, which was popularized by actor and singer Selena Quintanilla-Perez in the 1990s.
Fun Fact 2: The combination of ground chicken, taco seasoning, and melted cheese is similar to the popular Mexican dish, Chilaquiles, which dates back to the Aztec Empire in the 14th century.