Chicken and Black Bean Tostizzas

It's a pizza… it's a tostada… it's a tostizza! Pile the fillings on a Grands!® biscuit in a five-star-rated Bake-Off® Contest chicken recipe.

Chicken and Black Bean Tostizzas

OldElPasoRecipe by OldElPaso

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15 minutes

40 minutes

8 mini pizzas

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Nutrition Info

  • 1 Mini Pizza
  • 370
  • 17g
    (Saturated Fat 7g)
  • 35mg
  • 1110mg
  • 37g
    (Dietary Fiber 3g, Sugars 11g)
  • 17g
  • Percent Daily Value*
  • 12%
  • 6%
  • 16%
  • 14%
  • Exchanges
  • 2
  • 1 1/2
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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We don't have any special tips or techniques for this recipe.

Ingredients

  • 1  (16.3-oz.) can Pillsbury® Grands!® Refrigerated Flaky Biscuits
  • 1  cup diced cooked chicken
  • 1  cup Progresso® black beans, drained (from 15- or 19-oz can)
  • 1/2  cup Old El Paso® Thick 'n Chunky Salsa
  • 2  tablespoons Old El Paso® Taco Seasoning Mix (from 1-oz. pkg.)
  • 2  green onions, chopped
  • 1/2  cup bell pepper strips (1 inch long)
  • 6  oz. (1 1/2 cups) shredded Cheddar cheese

Directions

  1. 1Heat oven to 350°F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
  2. 2In medium bowl, combine chicken, beans, salsa and taco seasoning mix; mix well. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with onions, bell pepper and cheese.
  3. 3Bake 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. If desired, garnish with sour cream and guacamole.

Categories: Course, Lunch & Snacks, Pizza & Calzones

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