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Chicken Taco Grande Recipe

Chicken Taco Grande
Source: life made delicious

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Ingredients

  • 1 tablespoon oil
  • 1 1/4 lb (625 g) boneless skinless chicken breast halves, cut into 1/4 to 1/2-inch pieces
  • 2 cups frozen corn, thawed
  • 1/2 cup chopped green bell pepper
  • 1/3 cup water
  • 1 pkg Old El Paso™ taco seasoning mix
  • 1 cup shredded Cheddar cheese
  • 2 cans (8 count each) Pillsbury™ refrigerated crescents
  • 1 cup shredded lettuce
  • 1/2 cup chopped tomato
  • 1/4 cup sliced ripe olives
  • 1/2 cup sour cream
  • 1/2 cup Old El Paso™ Thick N’ Chunky™ Salsa
PREP TIME
25m
COOK TIME
35m
TOTAL TIME
1h
YIELD
8 servings

Instructions

  • Heat oven to 375°F. Spray 14-inch pizza pan or large baking 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 centre, stirring frequently.
  • 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.
  • Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed baking sheet with short sides of triangles toward centre, overlapping into wreath shape and leaving 5-inch round opening in centre. Lightly press short sides of dough to flatten slightly.
  • 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.)
  • 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.
  • Spoon lettuce mixture into centre of ring. Serve with sour cream and salsa.

Dinner

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A recipe from life made delicious

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