This family favorite comes to the rescue on busy nights when we’ve been rushing to soccer, swimming lessons or Scouts. I put it together in the morning and just pop it in the oven when we get home.
—KAREN LATIMER WINNIPEG, MB
PREP: 20 MIN. • BAKE: 30 MIN. • MAKES: 6 SERVINGS
1 tube (8 ounces) refrigerated crescent rolls
1 pound ground chicken
1 envelope taco seasoning
1 can (4 ounces) chopped green chilies
1/2 cup water
1/2 cup salsa
1/2 cup shredded Mexican cheese blend
1 cup shredded lettuce
1 small sweet red pepper, chopped
1 small green pepper, chopped
1 medium tomato, seeded and chopped
1 green onion, thinly sliced
2 tablespoons pickled jalapeno slices
Sour cream and additional salsa
1. Preheat oven to 350°. Unroll crescent dough and separate into triangles. Press onto bottom of a greased 9-in. pie plate to form a crust, sealing seams well. Bake 18-20 minutes or until golden brown.
2. Meanwhile, in a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning, green chilies, water and salsa; bring to a boil.
3. Spoon into crust; sprinkle with cheese. Bake 8-10 minutes or until cheese is melted.
4. Top with lettuce, peppers, tomato, green onion and pickled jalapeno. Serve with sour cream and additional salsa.
PER SERVING 1 piece (calculated without sour cream and additional salsa): 328 cal., 17g fat (6g sat. fat), 58mg chol., 1122mg sod., 25g carb. (5g sugars, 1g fiber), 17g pro.