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20-Minute Chicken Puffy Tacos

  • Prep 20 min
  • Total 20 min
  • Servings 4
  • Pinterest
    173
  • Print
    359
  • Save
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  • Facebook
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  • Email
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Taco night will never be the same. Light and flaky biscuit shells plus a quick, flavorful filling make for one delicious weeknight dinner. MORE + LESS -

Shawn Syphus
August 2, 2016

Ingredients

Canola oil for frying
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits
1
box (10 oz) frozen corn & butter sauce
1 1/2
cups shredded cooked chicken
1
cup Progresso™ black beans (from 15-oz can), drained, rinsed
1/2
teaspoon ground cumin

Steps

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  • 1
    In deep fryer or deep heavy saucepan, heat 2 inches oil to 375°F.
  • 2
    Separate dough into 8 biscuits; flatten each into 1/8-inch thick round. Gently place 1 dough round in hot oil; fry 1 to 2 minutes on each side until golden brown and slightly puffy. Drain on paper towel-lined plate; keep warm. Repeat with the remaining dough rounds.
  • 3
    Meanwhile, steam corn as directed on box; place corn in large bowl. Add chicken, black beans and cumin. If desired, season with salt and pepper to taste. Toss mixture to combine.
  • 4
    Carefully fold fried biscuits in half to form taco shells; fill with chicken and corn mixture. If desired, top with additional taco toppings such as chopped fresh cilantro, shredded lettuce, diced tomatoes and sour cream. Serve immediately.

Expert Tips

These tasty tacos would also be perfect with shredded cooked beef, pork, or without any meat for an easy veggie-filled meal!

Kick up the heat by adding 1 teaspoon chili powder to the chicken and corn mixture!

Nutrition Information

No nutrition information available for this recipe

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