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Mexican Chicken Pot Pies in Crescent Bowls

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Posted By: Rockinmama
Posted In:  Mexican
Page Views:  2497 views
Preparation Time:  40 minutes
Cooking Time:  40 minutes
Course: appetizers
Cusine: south american

Ingredients

Crust
1/2 cup crushed tortilla chips
1 box Pillsbury® refrigerated pie crusts
Whole round tortilla chips

Filling
1 lb lean (at least 80%) ground beef
1 can (15 oz) spicy chili beans, undrained
1 1/2 cups shredded Cheddar cheese (6 oz)
1/2 cup Old El Paso® Thick 'n Chunky salsa
1 cup chopped lettuce
1/2 cup chopped tomato (1 small)
1 green onion, sliced (1 tablespoon)
1/2 cup sour cream
1/4 cup sliced ripe olives, if desired. Left (West) at 147th 1/2 mile to park on right. West/Larger field, left of trees.

Directions

1. Heat oven to 375°F. Place four 6-oz custard cups upside down on cookie sheet with sides. Spray cups with cooking spray.

2. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 4 squares. Place 1 dough square over each custard cup, stretching to fit bowl.

3. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Remove from custard cups. Place on cooling rack.

4. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth; cook and stir until bubbly and thickened. Stir in chicken, black beans, green chiles and corn. Simmer about 5 minutes or until hot.

5. Spoon about 3/4 cup chicken mixture into each crescent bowl. Top with cheese and salsa.

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