Ingredients
The following ingredients have 4 Servings
- Canola oil for frying
- 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
- 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
Instruction
- In deep fryer or deep heavy saucepan, heat 2 inches oil to 375°F.
- 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.
- 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.
- 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.
