FIESTA CHICKEN TACO CUPS
Fiesta Chicken Taco Cups
- Servings: 4
- 1 1/4 cups Old El Paso refrigerated taco sauce with seasoned chicken
- 1/2 cup frozen corn
- 1 can cresent dinner rolls
- 1 tablespoon yelow cornmeal
- 1/2 cup shredded Mexican cheese blend
- sour cream,salsa,or ripe olives
1.) Heat oven to 375.
Spray 8 medium muffin cups with cooking spray. In a 1-qt. pan heat taco sauce with the chicken and corn over medium heat , stirring occasionally, until thoroughly heated.
2.) Unroll dough and separate into 4 rectangles;press each one into an 8 x4 rectangle, firmly pressing perforations to seal. Cut each in half crosswise, making 8 squares. Sprinkle each with the cornmeal.
Press each in the bottom and up the sides of the muffin cups; turn edges of dough under, pressing to extend 1/4 inch above each cup.
3.)Spoon about 2 Tablespoons of chicken mixture into each cup.
Sprinkle cheese over each.
4.) Bake 12 to 17 minutes or until edges are golden brown.
Cool in pan on wire rack for 5 minuts; remove from muffin cups.