Meals Matter

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Contributed By: ralima
Pilsbury.com

Ingredients

1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)

2 tablespoons Cornmeal

1 1/4 cups Shredded Mexican cheese blend (5 oz)

1 1/4 cups Old El Paso® refrigerated taco sauce with seasoned shredded chicken (from 18-oz container)

1 1/4 cups Shredded lettuce

1/3 cup Sour cream

Preparation

1 . Heat oven to 375°F. Separate dough into 5 biscuits; press each into 5 1/2-inch round. Coat both sides of each with cornmeal; place on ungreased cookie sheet. If biscuit loses shape, press out again.

2 . Bake 10 to 12 minutes or until bottoms are golden brown. Sprinkle cheese over biscuits; bake about 2 minutes longer or until cheese is melted. Meanwhile, heat chicken as directed on container.

3 . Top each biscuit with warm chicken, lettuce and sour cream. Fold each in half.

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