STREAMING NOW: Carnivorous

Chicken and Black Bean Tostizzas (Pillsbury Winner)

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Another Pillsbury winner...credit goes to Karen Durrett from Oregon for creating this wonderful dish in the 1994 Pillsbury Bake-Off. A *tostizza* is a combination of a pizza and a tostado. It's piled high with chicken and black beans that'll make your mouth water.”
READY IN:
39mins
SERVES:
4
YIELD:
8 mini pizzas
UNITS:
US

Ingredients Nutrition

  • 1 (16 1/3 ounce) canpillsbury grands ready-to-bake refrigerated buttermilk flaky biscuits
  • 1 cup diced cooked chicken
  • 1 cup progresso black beans, drained (from 15- or 19-oz can)
  • 12 cup old el paso thick 'n chunky salsa
  • 2 tablespoons old el paso taco seasoning mix (from 1.25-oz. pkg.)
  • 2 green onions, chopped
  • 12 cup bell pepper, strips (1 inch long)
  • 6 ounces shredded cheddar cheese

Directions

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

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: