- 6
Ingredients
- 2 cups frozen bell peppers and onion stir-fry (from 1 lb. bag)
- 1 bag (12 oz.) Green Giant Valley Fresh Steamers Nibblets frozen corn
- 1 container (18 oz.) Old Elpaso refrigerated taco sauce with seasoned chicken
- 2 cups Progresso red kidney beans, drained, rinsed from 19 oz. can
- 1/2 cup Old Elpaso Thicck 'n Chunky salsa
- 1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls
- 1 tbs. butter or margarine, melted
- 1 tbs. yellow cornmeal
Preparation
Step 1
Heat oven to 375 degrees. In 12" nonstick skillet, cook bell pepper and onion stir-fry over medium-high heat for 2 minutes, sttirring frequently and breaking up larger pieces.
Stir in corn, taco sauce with seasoned chicken, beans and salsa. Heat to boiling. Reduce heat to medium-low; cook 5-8 minutes, stirring occasionally, until corn is tender. Spoon mixture into ungreased 8" square (2 quart) glass baking dish.
Remove the dough from can in rolled section; cut roll into 12 pieces, then cut each slice in half crosswise. Arrange half roll slices, curned side up, around outside edge of dish, overlapping slightly. Brush half roll slices with butter; sprinkle with cornmeal.
Bake 23 to 28 minutes or until roll slices are deep golden brown and mixture is bubbly.