Saturday, February 4, 2012

Wild West Sizzlin' Chicken Tacos

2 cups cooked chicken strips
1/2 tsp ground cumin
1/2 tsp 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 slices bacon, crisply cooked, crumbled

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.

Prep time: 10 minutes
Total: 20 minutes
Makes: 4 tacos

Notes: I think this is my first 2012 post that we actually made in 2012 (there are still 4 or 5 from 2011 that I haven't got to yet). We bought the regular taco shells because they were a better deal, but it made it hard to fit everything in. I put in what I could and ended up with 6 tacos. I really enjoyed these. They looked delicious in the original photo and I wasn't disappointed at all. Source: Betty Crocker 2011 recipe calendar.

1 comment:

  1. We made this for dinner last night. They were SO good! I really liked the addition of the baked beans and chicken instead of regular taco meat.