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20-Minute Chicken Puffy Tacos

  • Prep 20 min
  • Total 20 min
  • Ingredients 6
  • Servings 4

Taco night will never be the same. Light and flaky biscuit shells plus a quick, flavorful filling make for one delicious weeknight dinner. MORE+ LESS-

Shawn Syphus Shawn Syphus
August 2, 2016

Ingredients

Canola oil for frying
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits
1
box (10 oz) frozen corn & butter sauce
1 1/2
cups shredded cooked chicken
1
cup Progresso™ black beans (from 15-oz can), drained, rinsed
1/2
teaspoon ground cumin

Steps

Hide Images
  • 1
    In deep fryer or deep heavy saucepan, heat 2 inches oil to 375°F.
  • 2
    Separate dough into 8 biscuits; flatten each into 1/8-inch thick round. Gently place 1 dough round in hot oil; fry 1 to 2 minutes on each side until golden brown and slightly puffy. Drain on paper towel-lined plate; keep warm. Repeat with the remaining dough rounds.
  • 3
    Meanwhile, steam corn as directed on box; place corn in large bowl. Add chicken, black beans and cumin. If desired, season with salt and pepper to taste. Toss mixture to combine.
  • 4
    Carefully fold fried biscuits in half to form taco shells; fill with chicken and corn mixture. If desired, top with additional taco toppings such as chopped fresh cilantro, shredded lettuce, diced tomatoes and sour cream. Serve immediately.

Expert Tips

  • These tasty tacos would also be perfect with shredded cooked beef, pork, or without any meat for an easy veggie-filled meal!
  • Kick up the heat by adding 1 teaspoon chili powder to the chicken and corn mixture!

Nutrition Information

No nutrition information available for this recipe

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