Fiesta Chicken Taco Cups

• 1 14 cups refrigerated taco sauce with seasoned chicken (from 18-oz container)
• 12 cup Green Giant Niblets frozen corn (from 1-lb bag)
• 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
• 1 tablespoon yellow cornmeal
• 12 cup Mexican cheese blend, finely shredded
• 2 ounces sour cream
• salsa or sliced ripe olives, if desired

1. Heat oven to 375F Spray 8 medium muffin cups with cooking spray.
2. In 1-quart saucepan, heat taco sauce with chicken over medium heat, stirring occasionally, until thoroughly heated.
3. Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal.
4. Cut each in half crosswise, making 8 squares.
5. Sprinkle both sides of each square with cornmeal.
6. Press each in bottom and up side of muffin cup; turn edges of dough under, pressing to extend 1/4 inch above edge of cup.
7. Spoon about 2 tablespoons chicken mixture into each cup.
8. Sprinkle cheese over each.
9. Bake 12 to 17 minutes or until edges are deep golden brown.
10. Cool in pan on wire rack 5 minutes; remove from muffin cups.
11. Serve warm.
12. Makes 4 servings (2 taco cups each).

taco sauce, corn, yellow cornmeal, cheese blend, sour cream, salsa

Taken from www.food.com/recipe/fiesta-chicken-taco-cups-486784 (may not work)