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Fiesta Chicken Taco Cups

Prep time 25 mins
Cook time 50 mins
Yield 4 Servings


Come home to these baked chicken cups made using Pillsbury® crescent dinner rolls flavored with taco sauce – Mexican dinner ready in 50 minutes. 


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

Nutrition Information

  • calories 340
  • caloriesfromfat 140
  • fat 15 g
  • satfat 6 g
  • cholesterol 45 mg
  • sodium 1330 mg
  • carbohydrate 38 g
  • fiber 3 g
  • sugars 10 g
  • protein 14 g
  • calcium 15 %
  • iron 10 %

How to Make It

  1. Step 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. Step 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. Step 3:  Spoon about 2 tablespoons chicken mixture into each cup. Sprinkle cheese over each.

  4. Step 4:  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.