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Mexican Taco Salad

Mexican Taco Salad
 
Yield:
20 servings

Ingredients

Ingredients Weights Measures
boneless skinless chicken breasts, cut into 1-inch pieces 3 lb. + 12 oz. -
oil 3 oz. 1/3 cup
salsa 3 lb. + 12 oz. 1-1/2 qt.
MIRACLE WHIP Light Dressing 2 lb. + 13 oz. 1-1/2 qt.
avocados, peeled, pitted 2 lb. 5 each
DURKEE Hot Sauce 2 oz. 1/4 cup
tortilla chips 1 lb. + 4 oz. 1-1/4 gal.
iceberg lettuce, shredded 2 lb. + 8 oz. 1-1/4 gal.
canned kidney beans, drained, rinsed 2 lb. 1-1/2 qt.
tomatoes, chopped 1 lb. + 14 oz. 1-1/4 qt.
KRAFT Shredded Sharp Cheddar Cheese 10 oz. 2-1/2 cups
pitted black olives, drained, chopped 10 oz. 1-2/3 cups

Directions

SAUTE chicken in hot oil until cooked through. Add salsa; cook 5 minutes or until mixture is heated through, stirring occasionally. Cover. Refrigerate several hours or until chilled.

PLACE dressing, avocados and hot sauce in food processor container; cover. Process until smooth.

LAYER ingredients in full hotel pan (or one-fourth hotel pan for trial recipe) in the following order; tortilla chips, lettuce, beans, chicken mixture, tomatoes, avocado mixture, cheese and olives. Cover. Refrigerate until ready to serve.

Kraft Kitchens Tips

Substitute
Substitute canned black beans for the kidney beans.
K:10766v01:96815
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