Chicken Taco Grande

(78)
  18 reviews
  • 25|min prep time
  • 60|min total time
  • 13 ingredients
  • 8 servings

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™ 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

Directions

  1. 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. 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. 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. 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. 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. 6 Spoon lettuce mixture into center of ring. Serve with sour cream and salsa.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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