Chicken Taco Grande

 

Prep Time: 25 min ; Start to Finish: 1 hr

Makes: 8 servings  Nutrition Information

Cluck, cluck! Chicken makes a grand entrance wrapped in

crescents!

 

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(r) Niblets(r) frozen corn, thawed

1/2 cup chopped green bell pepper

1/3 cup water

1 pkg (1.25 oz) Old El Paso(r) taco seasoning mix

1 cup (4 oz) shredded Cheddar cheese

2 cans (8 oz each) Pillsbury(r) 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(r) Thick 'n Chunky salsa

 

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.

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.

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.

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.)

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.

6 . Spoon lettuce mixture into center of ring. Serve with sour

cream and salsa.



Enjoy 


"God, grant me the serenity to accept the people I cannot change
the courage to change the person I can
and the wisdom to know I am that person."
~Sylvia

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