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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Use pie crusts to make taco shells . These are much easier (and less messy) for little ones to eat. This recipe came from a Pillsbury email. Ingredients:
1 (15 ounce) box refrigerated pie crusts |
1/4 cup mayonnaise |
1/4 cup salsa |
1 cup cubed cooked chicken |
1 cup chopped tomato (1 large) |
1/4 cup sliced green onion (4 medium) |
1 cup shredded cheddar cheese |
Directions:
1. Heat oven to 450°F.
2. Remove pie crusts from pouches; place flat on ungreased large cookie sheet.
3. In small bowl, mix mayonnaise and salsa. Spread mayonnaise mixture evenly over each pie crust.
4. Sprinkle half of each crust with half of remaining ingredients. Fold untopped half of each crust over filling; do not seal.
5. Bake 14 to 18 minutes or until golden brown. Cut into wedges to serve.
6. If desired, top with shredded lettuce, sliced ripe olives, sour cream and additional salsa.
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