Corn Chip Crescent Tacos

By carvalhohm

Ingredients

• 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 2 tablespoons olive oil
• 1 wire rack to cool/form the shells
• 2 cups beef and/or bean chili
• 2 cups corn chips
• Shredded cheese
• Shredded lettuce
• Chopped tomatoes
• Sour cream
• Hot sauce, if desired

Details

Servings 8
Cooking time 35mins
Adapted from pillsbury.com

Preparation

Step 1

1 Place wire rack on 2 or 4 juice glasses to raise it off the work surface so the taco shells will drape down over the wires as they cool and form.

2 On work surface, unroll dough. With rolling pin, roll out dough until about 1/8-inch thickness. If necessary, sprinkle lightly with flour to help in rolling. Cut out 4 (4-inch) rounds. (A small bowl works well as a guide.) Re-rolling the dough scraps may be needed to cut the last round.

3 On griddle or in 12-inch skillet, drizzle some of the oil. Heat over medium heat. Add as many dough rounds as will fit; cook until golden brown on each side. Gently drape warm dough rounds over 2 wire bars and through rack so they drape down to create shells. Repeat with any remaining oil and dough rounds. Cool completely, about 15 minutes.

4 Fill each cooled shell with 1/2 cup chili and 1/2 cup corn chips. Top with cheese, lettuce, tomatoes, sour cream and hot sauce.

Expert Tips:
Fill the taco shells just before serving so they stay nice and firm.
Do you prefer vegetarian dishes? Simply substitute vegetarian chili for the beef chili.