LAYERED TACO TOPPINGS

LAYERED TACO TOPPINGS

3 cans (11-oz. each) Green Giant Niblets whole kernel sweet corn
1 bag (10-oz) shredded lettuce (about 5-1/2 cups)
2 cups chopped red, yellow and /or green bell pepper
½ cup sliced green onions
2 cups Italian plumb tomatoes
1 medium avocado, pitted, peeled and chopped
1 cup mayonnaise
½-cup Old El Paso Thick n’ Chunky salsa
2 cups finely shredded Mexican cheese blend (8-oz)
¼ cup chopped fresh cilantro

Heat oven to 425^. Spray 15-x-10-x1-inch pan with cooking spray. Dry corn on paper towels; spread corn in pan. Bake 15 minutes. Stir: bake 10 minutes longer. Cool slightly, about 5 minutes.

In ungreased 13-x-9-inch glass baking dish, layer lettuce, bell peppers, roasted corn, onions, tomatoes and avocados.

In a small bowl, mix mayonnaise and salsa. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight.

Yield: 30 servings.