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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Come home to these baked chicken cups made using Pillsbury® dinner rolls flavored with taco sauce – Mexican dinner ready in 50 minutes. Ingredients:
1 1/4 cups refrigerated taco sauce with seasoned chicken (from 18-oz container) |
1/2 cup green giant® niblets® frozen corn (from 1-lb bag) |
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls |
1 tablespoon yellow cornmeal |
1/2 cup mexican cheese blend, finely shredded |
2 ounces sour cream |
salsa or sliced ripe olives, if desired |
Directions:
1. Heat oven to 375°F Spray 8 medium muffin cups with cooking spray. In 1-quart saucepan, heat taco sauce with chicken over medium heat, stirring occasionally, until thoroughly heated.
2. Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each in half crosswise, making 8 squares. Sprinkle both sides of each square with cornmeal. Press each in bottom and up side of muffin cup; turn edges of dough under, pressing to extend 1/4 inch above edge of cup.
3. Spoon about 2 tablespoons chicken mixture into each cup. Sprinkle cheese over each.
4. Bake 12 to 17 minutes or until edges are deep golden brown. Cool in pan on wire rack 5 minutes; remove from muffin cups. Serve warm.
5. Makes 4 servings (2 taco cups each).
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