WILD WEST SIZZLIN' CHICKEN TACOS

Wild West Sizzlin' Chicken Tacos image

Old El Paso® Prize-Winning Recipe Munch and crunch a stand-up chicken taco for lunch. It's full of bacon, cheese and beans.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups cooked chicken strips
1/2 teaspoon ground cumin
1/2 teaspoon paprika
4 Old El Paso™ Stand 'N Stuff™ taco shells (from 4.7-oz box)
1 medium red bell pepper, cut into thin strips
1 cup barbecue baked beans (from 16-oz can)
1 cup shredded Monterey Jack cheese (4 oz)
4 slices bacon, crisply cooked, crumbled

Steps:

Heat oven to 400°F. In small bowl, toss chicken strips with cumin and paprika to coat. In 8-inch square (2-quart) glass baking dish, stand taco shells side by side.
Fill each shell evenly with seasoned chicken. Divide pepper strips evenly over chicken. Top each with 1/4 cup baked beans and 1/4 cup cheese. Sprinkle with bacon.
Bake 8 minutes or until thoroughly heated and cheese is melted. If desired, garnish with grape tomatoes.

Nutrition Facts : Calories 400, Carbohydrate 21 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 4 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Taco, Sodium 850 mg, Sugar 3 g, TransFat 1 1/2 g