Wild West Sizzlin' Chicken Tacos
Recipe from
Betty Crocker
Old El Paso® Prize-Winning Recipe Munch and crunch a stand-up chicken taco for lunch. It's full of bacon, cheese and beans.
Servings:
4 tacos
Prep Time:
10 mins
Total Time:
20 mins
Ingredients
-
2 cupscooked chicken stripssee savings
-
1/2 teaspoonground cuminsee savings
-
1/2 teaspoonpaprikasee savings
-
4Old El Paso® Stand 'N Stuff taco shells (from 4.7-ounce box)see savings
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1 mediumred bell pepper, cut into thin stripssee savings
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1 cupbarbecue baked beans (from 16-ounce can)see savings
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1 cupshredded Monterey Jack cheese (4 ounces)see savings
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4 slicesbacon, crisply cooked, crumbledsee savings
Directions
1.
Heat oven to 400 degrees 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.
2.
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.
3.
Bake 8 minutes or until thoroughly heated and cheese is melted. If desired, garnish with grape tomatoes.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 400 (Calories from Fat 190); Total Fat 21g (Saturated Fat 9g, Trans Fat 1 1/2g); Cholesterol 90mg; Sodium 850mg; Total Carbohydrate 21g (Dietary Fiber 4g, Sugars 3g); Protein 33g. Daily Values: Vitamin A 50%; Vitamin C 50%; Calcium 25%; Iron 15%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 1 1/2 Fat. Carbohydrate Choices: 1 1/2. Percent Daily Values are based on a 2,000 calorie diet.
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