STREAMING NOW: Simply Nigella

Fiesta Chicken Taco Cups

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
“Come home to these baked chicken cups made using Pillsbury® dinner rolls flavored with taco sauce – Mexican dinner ready in 50 minutes.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 14 cups refrigerated taco sauce with seasoned chicken (from 18-oz container)
  • 12 cup Green Giant® Niblets® frozen corn (from 1-lb bag)
  • 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
  • 1 tablespoon yellow cornmeal
  • 12 cup Mexican cheese blend, finely shredded
  • 2 ounces sour cream
  • salsa or sliced ripe olives, if desired

Directions

  1. Heat oven to 375°F Spray 8 medium muffin cups with cooking spray. In 1-quart saucepan, heat taco sauce with chicken over medium heat, stirring occasionally, until thoroughly heated.
  2. Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each in half crosswise, making 8 squares. Sprinkle both sides of each square with cornmeal. Press each in bottom and up side of muffin cup; turn edges of dough under, pressing to extend 1/4 inch above edge of cup.
  3. Spoon about 2 tablespoons chicken mixture into each cup. Sprinkle cheese over each.
  4. Bake 12 to 17 minutes or until edges are deep golden brown. Cool in pan on wire rack 5 minutes; remove from muffin cups. Serve warm.
  5. Makes 4 servings (2 taco cups each).

Watch more

Join the Conversation

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