Fiesta Chicken Taco Cups

READY IN: 50mins


  • 1 14
    cups refrigerated taco sauce with seasoned chicken (from 18-oz container)
  • 12
    cup Green Giant® Niblets® frozen corn (from 1-lb bag)
  • 1
    (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
  • 1
    tablespoon yellow cornmeal
  • 12
    cup Mexican cheese blend, finely shredded
  • 2
    ounces sour cream
  • salsa or sliced ripe olives, if desired


  • 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.
  • 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.
  • Spoon about 2 tablespoons chicken mixture into each cup. Sprinkle cheese over each.
  • Bake 12 to 17 minutes or until edges are deep golden brown. Cool in pan on wire rack 5 minutes; remove from muffin cups. Serve warm.
  • Makes 4 servings (2 taco cups each).