Ingredients
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
Preparation
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.
