Prep 15 mins
Cook 24 mins
Another Pillsbury winner...credit goes to Karen Durrett from Oregon for creating this wonderful dish in the 1994 Pillsbury Bake-Off. A *tostizza* is a combination of a pizza and a tostado. It's piled high with chicken and black beans that'll make your mouth water.
- 1 (16 1/3 ounce) canpillsbury grands ready-to-bake refrigerated buttermilk 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 1.25-oz. pkg.)
- 2 green onions, chopped
- 1⁄2 cup bell pepper, strips (1 inch long)
- 6 ounces shredded cheddar cheese
- Heat 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.
- In 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.
- Bake 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.
Perfect! These came together so quickly and was so yummy, we decided to do the "Cha-cha" around the house! I used my own biscuit type of dough, but other then that, stay directly to the glorious recipe. I didn't overload the dough - as I didn't want to get anything to soggy, and they came out lovely! I used a hot & chunky salsa, and added some fresh jalapeno's along with the green pepper. Great recipe, one that deserves big 5 stars or more! Thanks, for posting my PAC baby 2011 - DuChick!
Quick, easy, and very tasty---my favorite combo. Also loved the spiciness. Most of all loved the ease of the crust and the potential for variations. Thanks for posting.
Definitely a keeper. Everyone enjoyed them.