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.


Wild West Sizzlin' Chicken Tacos

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Servings: 4 tacos
Prep Time: 10 mins
Total Time: 20 mins
Related Categories: Chicken Tacos, Lunch Sandwiches, Mexican Taco Dishes
 
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Ingredients
  • 2   cups
    cooked chicken strips
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  • 1/2   teaspoon
    ground cumin
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  • 1/2   teaspoon
    paprika
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  • 4  
    Old El Paso® Stand 'N Stuff taco shells (from 4.7-ounce box)
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  • 1   medium
    red bell pepper, cut into thin strips
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  • 1   cup
    barbecue baked beans (from 16-ounce can)
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  • 1   cup
    shredded Monterey Jack cheese (4 ounces)
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  • 4   slices
    bacon, crisply cooked, crumbled
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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.

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Nutrition information
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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