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

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.