Fiesta Chicken Taco Cups

Photo by Pillsbury
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  • Makes 4 servings
  • Hands-On Time
  • Total Time


  1. Check 1 1/4 cups refrigerated taco sauce with seasoned chicken (from 18-oz container)
  2. Check 1/2 cup Green Giant® Niblets® frozen corn (from 1-lb bag)
  3. Check 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  4. Check 1 tablespoon yellow cornmeal
  5. Check 1/2 cup finely shredded Mexican cheese blend (2 oz)
  6. Check Sour cream, salsa or sliced ripe olives, if desired


  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.