Chicken Taco Grande
By á-34082
Ingredients
- Taco Ring
- 1 tablespoon oil
- 1 1/4 lb boneless skinless chicken breast halves, cut into 1/4 to 1/2-inch pieces
- 2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed
- 1/2 cup chopped green bell pepper
- 1/3 cup water
- 1 pkg (1 oz) Old El Paso® taco seasoning mix
- 1 cup (4 oz) shredded Cheddar cheese
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- Topping
- 1 cup shredded lettuce
- 1/2 cup chopped tomato
- 1/4 cup sliced ripe olives
- Garnish
- 1/2 cup sour cream
- 1/2 cup Old El Paso® Thick 'n Chunky salsa
Details
Preparation time 25mins
Cooking time 50mins
Preparation
Step 1
Step 1
Heat oven to 375°F. Spray 14-inch pizza pan or large cookie sheet with nonstick cooking spray. Heat oil in medium skillet over medium heat until hot. Add chicken; cook 5 minutes or until no longer pink in center, stirring frequently.
Step 2
Add corn, bell pepper, water and taco seasoning mix; mix well. Heat until bubbly. Reduce heat to medium; cook 10 to 15 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese. Set aside.
Step 3
Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 5-inch round opening in center. Lightly press short sides of dough to flatten slightly.
Step 4
Spoon chicken filling onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.)
Step 5
Bake at 375°F. for 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, combine lettuce, tomato and olives; toss gently to mix.
Step 6
Spoon lettuce mixture into center of ring. Serve with sour cream and salsa.
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