Chicken and Black Bean Tostizzas

It's a pizza… it's a tostada… it's a tostizza! Pile the fillings on a Grands!® biscuit in a five-star-rated Bake-Off® Contest chicken recipe.

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Servings 8

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( 28 ) Ratings

28 Ratings

5 Stars 12%

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6f457366-335d-4a75-86cf-4bce85e5ecb7

Bake-Off® Contest 36, 1994

Karen Durrett

Portland, Oregon

ingredients 8
Prep Time 15 min
Total Time 40 min

Ingredients

1: can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

1: cup diced cooked chicken

1: cup Progresso® black beans, drained (from 15- or 19-oz can)

1/2: cup Old El Paso® Thick 'n Chunky salsa

2: tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

2: green onions, chopped

1/2: cup bell pepper strips (1 inch long)

1 1/2: cups shredded Cheddar cheese (6 oz)

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Directions

1 Heat oven to 350°F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
2 In medium bowl, mix chicken, beans, salsa and taco seasoning mix. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with onions, bell pepper and cheese.
3 Bake 20 to 24 minutes or until biscuits are golden brown and cheese is melted, reversing position of cookie sheets halfway through baking time. If desired, garnish with sour cream and guacamole.